Jam Thumbprint Cookies

Instructions

1. In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
2. Add the egg yolks and vanilla and mix for 30 seconds.
3. Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
4. Use a medium cookie scoop to portion out the dough and roll into balls and place on a baking sheet and chill for 1 hour.
5. Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.
6. Place the balls of dough about 2 inches apart on the baking pan and use the back of a round teaspoon to gently press it into the top center of the cookie to make an indent.
7. Bake for 8 minutes.
8. Remove from the oven and redo the indentations and carefully spoon about 1 teaspoon of raspberry jam into the wells then bake for an additional 8 minutes.
9. Transfer to a wire rack to cool completely.
10. Prepare the icing by whisking together the powdered sugar, corn syrup, vanilla, and 1 teaspoon of milk. Add more milk a teaspoon at a time until you reach the desired consistency and then drizzle it over the top of the cooled cookies.