Cranberry Pistachio Jam Thumbprint Cookies

Instructions

1. Heat oven to 350°F (177°C); line two sheet pans.
2. Beat butter and sugar until smooth, then add egg yolk and measured aromatic ingredients.
3. Add flour and salt, mixing to a cohesive dough; fold in any dry additions.
4. Roll into 30 balls, about 18 g each. Press a 1 cm indentation in each center and fill each with a small spoon of the measured 160 g raspberry preserves.
5. Bake 12–15 minutes until edges are light gold; cool on the pan until the jam firms.
6. Set completely before packaging so the jam does not stick to neighboring cookies.