1-First Step: Prep and mise en place Preheat the oven to 350°F and line two baking sheets with parchment paper. Measure out all ingredients and bring the butter to room temperature so it blends smoothly with the sugar. Separate the eggs and reserve the whites for another use if you like; this recipe only calls for the yolks.

2-Second Step: Cream the butter and sugar Using a stand mixer fitted with the paddle or a hand mixer, cream 1 cup softened butter (2 sticks) with 2/3 cup white granulated sugar. Beat on medium speed until the mixture is pale, light, and fluffy, about 2 to 3 minutes. Scrape the bowl once or twice to get an even texture.

3-Third Step: Add the egg yolks and flavor Add the 2 egg yolks one at a time, beating briefly after each addition so they incorporate smoothly. Stir in 1 teaspoon vanilla extract (or swap with 1 tsp almond extract or a little lemon zest for a different profile). Mixing gently keeps the dough tender.

4-Fourth Step: Mix in dry ingredients Gradually add 1/2 teaspoon salt (kosher salt recommended) and 2 1/3 cups all-purpose flour. Add the flour in two or three additions, mixing on low until just combined. Don’t overmix; stop when you see no streaks of flour. The dough will be soft but should hold its shape when scooped.

5-Fifth Step: Portion the dough Using a small cookie scoop or a tablespoon, form the dough into even-sized balls. Place them about 2 inches apart on the prepared baking sheets to leave room for slight spreading. If the dough seems sticky, chill it for 10 minutes to make scooping easier.

6-Sixth Step: Create the thumbprint and fill Press an indent in the center of each dough ball with your thumb, taking care not to press through to the bottom. The indent should be deep enough to hold jam but not so deep that the dough breaks. Spoon about 1 teaspoon of raspberry jam into each indentation. You can use other jams like apricot, strawberry, peach, or cranberry if you want variation.

7-Seventh Step: Bake Bake in the preheated 350°F oven for 12 to 15 minutes, or until the bottoms are lightly browned. Watch closely in the last few minutes so the jam does not overbubble and the cookie edges do not darken. Rotate the sheets halfway if your oven bakes unevenly.

8-Final Step: Cool and finish Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. This short rest helps them set so the jam and dough don’t slide. Transfer cookies to a wire rack to cool completely. Store in an airtight container or serve at room temperature.