Description
Raspberry Thumbprint Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup raspberry jam
Instructions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix flour, oats, baking powder, and salt.
3. In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until combined.
5. Roll the dough into small balls and place on the baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
6. Fill each indentation with a small amount of raspberry jam.
7. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet before serving.
