Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam
- Sliced almonds (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and powdered sugar until light and fluffy. Add almond extract and mix well.
- Sift together flour and salt. Gradually add to the creamed mixture, mixing just until combined. Roll into 1-inch balls and place on the prepared baking sheet.
- Press your thumb into the center of each ball and fill with raspberry jam. Optionally, add sliced almonds around the edges.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on a wire rack for 10 minutes before serving.
Notes
Store in an airtight container at room temperature for up to a week. They freeze beautifully; separate layers with parchment paper to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg