Ingredients

The following ingredients have 16 Servings
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, separated
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/3 cup raspberry preserves
  • 1 cup finely chopped roasted salted almonds
  • 1 cup powdered sugar
  • 1 1/2 Tbsp. whole milk

Instruction

  • Preheat the oven to 350 degress F. Line two large cookie sheets with parchment paper or spray with nonstick spray. Set aside.
  • Add butter and granulated sugar to the bowl of a stand mixer. Cream together until very light and fluffy, 4 to 5 minutes. Add egg yolk and vanilla and mix until just combined. Add flour and salt to the creamed mixture and mix until dough just comes together.
  • Portion the cookie dough using a tablespoon measuring spoon. Roll into balls. Add egg white to a small bowl. Add chopped almonds to a plate. Roll the cookie dough balls in the egg white then roll in the chopped almonds. Place 2 inches apart on the prepared cookie sheets.
  • Using a 1/4 teaspoon measuring spoon, make a small indentation in the cookie dough balls. Fill with a dollop of raspberry preserves. Bake for 10 to 12 minutes, until lightly golden.
  • Remove from the oven and allow cookies to cool on the sheets for 5 minutes then remove to a cooling rack to cool completely. Meanwhile, whisk together the powdered sugar and milk. Place in a ziplock bag and snip off a small corner or into a small squeeze bottle. Drizzle over the cooled cookies. Allow glaze to harden then store at room temperature in an airtight container.