Raspberry Almond Thumbprint Cookies
- 15-16 cookies
Ingredients
- 130g All Purpose Flour
- 1/2 cup Unsalted Butter (Room Temperature)
- 50g sugar
- 1/2 tsp Almond Extract
- 1 egg yolk
- 1/4 tsp Baking Powder
- Pinch of Salt
- 1/3 cup Raspberry Jam
Directions
- Cream butter and sugar.
- Add egg and almond extract.
- Add salt, baking powder, and flour and mix well.
- Chill for 30 minutes (no more!)
- Make 1-inch balls.
- Make indent with thumb.
- Fill with jam.
- Bake at 325 degrees for 15 minutes, until very slightly golden.
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