"These Raspberry Thumbprint cookies are crisp, sweet, and tart from the addition of lemon zest and a sugared lemon glaze...."
INGREDIENTS
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2 ½ cups (300g) all-purpose flour
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¼ teaspoon fine sea salt
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1 cup (2 sticks, 225g) butter (softened)
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⅔ cup + 2 tablespoons granulated sugar
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lemon zest (from one lemon)
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¼ cup seedless raspberry jam
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1 ¼ cup (155g) powdered sugar
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2-3 tablespoons lemon juice (freshly squeezed)
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1 teaspoon pure vanilla extract