Jam-Topped Tender Thumbprint Cookies

Preheat your oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, cream the unsalted butter and granulated sugar for about 5 minutes until light and fluffy.

Add the egg yolks and vanilla extract to the butter mixture, mixing until well combined.

In another bowl, whisk together the all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll small balls of dough in your hands and place on the prepared baking sheet. Press your thumb into the balls to create an indent and a small well for the raspberry jam.

Warm the raspberry jam in the microwave for 15-20 seconds and carefully spoon into the indents of each cookie.

Bake the cookies for 9-11 minutes or until the edges are light golden brown. Remove from the oven and let them cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Once the cookies are cool, drizzle the store-bought vanilla icing over them to create a zig-zag pattern. Let the icing set before serving.