Almond & Raspberry Jam Thumbprint Cookies

Ingredients

Directions

1. 1. PreparePreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2. Cream Wet IngredientsIn a large bowl, beat the softened butter and the initial 1/2 cup powdered sugar until the mixture is light and fluffy. Add the vanilla and almond extracts, mixing until just combined.
3. 3. Form the DoughGradually add the flour and salt, mixing on low speed until a soft dough forms. Stir in the finely chopped almonds.
4. 4. Fill and ShapeScoop out 1 tablespoon of dough and flatten it slightly in your palm. Place about 1/2 teaspoon of raspberry jam in the center. Carefully fold the edges of the dough over the jam and roll it into a ball, ensuring the jam is completely sealed inside.
5. 5. BakePlace the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms of the cookies are lightly golden.
6. 6. Cool and FinishLet the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Once cooled, roll each cookie in the remaining powdered sugar until fully coated. For a more appealing and festive look, give them a second coating just before serving.