Raspberry Almond Thumbprint Cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/8 cups all-purpose flour
• 1/3 cup raspberry jam

Instructions

1. 1

   Using a hand or stand mixer, beat 1 cup butter and ⅔ cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add ½ tsp almond extract and mix again.

2. 2

   Add 2 ⅛ cups flour and ¼ tsp salt. Mix on low speed just until all ingredients are incorporated.

3. 3

   Using your hands, lightly knead the dough so it all comes together in a ball. Cover the dough with plastic wrap and refrigerate for 2 hours.

4. 4

   When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.

5. 5

   NOTE: When you take the cookie dough out of the fridge, it will be quite hard. To warm it up and make more flexible, I like to slice it with a knife into smaller pieces and lightly knead in hands. This way it will get “clay” texture and will be easy to shape the cookies.

6. 6

   Shape the dough into 1 ½-inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 15-20 minutes before baking.

7. 7

   Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then to a wire rack.