Raspberry Thumbprint Cookies

Ingredients:

• 2 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup butter (2 sticks), room temperature
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 tsp vanilla paste (or add an additional tsp of vanilla extract)
• 1/3 cup of your favorite jam (raspberry works great)
• 1/2 cup white chocolate chips
• 1/2 tsp shortening

Instructions:

1. Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.

2. Whisk together flour, baking soda, and salt, and set aside.

3. In stand mixer, beat together butter and sugar until well combined. Add egg, vanilla extract and vanilla paste, and beat until light and fluffy. Turn mixer to low and slowly add flour mixture and mix just until combined.

4. Scoop 1 TBLSP of dough onto cookie sheets (it should make about 32 cookies). Roll the dough into a ball, then make a well in the center of the dough using your thumb or spoon. Fill the well with your favorite jam, about 1/2 tsp of jam per cookie. Place in oven and bake 10-12 minutes.

5. Once cookies have cooled, melt your white chocolate chips. Place white chocolate chips and shortening in microwave-safe bowl and microwave for about 20 seconds, stir, then microwave 15 seconds and stir. Repeat until fully melted. Place melted chocolate in small baggie, cut the corner of the baggie making a small hole so you can drizzle the white chocolate over your cookies. Drizzle cookies, be creative with your design. Let the chocolate harden on the cookies, then they are ready to eat and enjoy.