Instructions

1. Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
3. Add wet ingredients: Mix in egg yolks and vanilla extract until smooth.
4. Add dry ingredients: Gradually mix in flour and salt until a soft dough forms.
5. Shape cookies: Roll dough into 1-inch balls and place on prepared baking sheets.
6. Create thumbprints: Use your thumb or the back of a measuring spoon to make an indentation in the center of each cookie.
7. Fill: Spoon about 1/2 teaspoon of fruit preserves into each indentation.
8. Bake: Bake for 12–14 minutes, or until edges are lightly golden.
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Optional glaze: Drizzle cooled cookies with a simple glaze made from powdered sugar, milk, and vanilla.
11. Serve: Allow glaze to set before serving.