Some recipes are incredibly versatile and allow for creative modifications. These cookies begin with a delicious vanilla dough that can be tweaked in many ways to satisfy a number of tastes – try adding spices like cinnamon and ginger, or replacing the vanilla extract with grated citrus zest and some fresh juice. There’s a chocolate variation too!
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla, then reduce speed to low. Add flour mixture and beat until combined.
Roll dough into 1-inch balls, then roll in turbinado sugar. Place 1 inch apart on the baking sheets and press a well into the center of each with the back of a spoon. Refrigerate until firm, about 30 minutes. Bake for 7 minutes, then remove from oven and press well again. Bake until firm, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely before filling each thumbprint with raspberry jam.
For spiced dough, add 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground allspice when you add the flour mixture. For citrus dough, replace vanilla extract with 1 teaspoon finely grated citrus zest and 1 tablespoon fresh citrus juice. For a chocolate variation, replace 1/3 cup flour with 1/3 cup unsweetened Dutch-process cocoa powder.
Yield – 60 cookies (serving size: 1 cookie)
Calories – 72
Carbs – 11