In a large bowl, beat butter and sugar until light and fluffy. Mix in egg yolk and vanilla extract. Gradually add flour and salt until combined.
Shape the Cookies:
Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie.
Fill with Jam:
Spoon about 1/2 teaspoon raspberry jam into each indentation.
Bake:
Bake at 350°F (175°C) for 12–15 minutes, or until edges are lightly golden. Let cool completely on a wire rack.
Make the Glaze:
In a small bowl, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies.
Serving and Storage Tips
