Ingredients
The following ingredients have 4 Servings
- 1 cup (8oz/225g) butter, room temperature
- ⅔ cup (5oz/142g) granulated sugar
- ½ teaspoon almond extract
- 2 cups (10oz/282g) all purpose flour
- ½ teaspoon salt
- ¼ cup (2½oz/75g) raspberry jam
Instruction
- In a large mixing bowl combine the butter, granulated sugar and almond extract.
- Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.
- Reduce the speed to low and gradually add the flour and salt. Mix until a dough is formed. Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.
- After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper. Scoop the dough using a tablespoon scoop. Place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your thumb (The edges of the dough may crack slightly). Fill each with ¼ teaspoon jam.
- Bake for 15-17 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack.
- Store at room temperature in an airtight container for up to 4 days.