Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar together until pale, fluffy, and smooth. Mix in almond extract.
- Gradually add the all-purpose flour to the butter mixture and mix on low speed until the dough comes together, being careful not to overmix.
- Roll portions of dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart. Make a deep indentation in each ball using your thumb or a small spoon.
- Spoon about half a teaspoon of raspberry jam into each indentation without overfilling.
- Bake the cookies for 15 to 18 minutes, until the edges are lightly golden and the centers are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow the cookies to cool completely on the wire rack (20 to 30 minutes) before enjoying. Optionally dust with powdered sugar.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 4gVitamin A: 2IUCalcium: 1mgIron: 1mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Tried this recipe?Let us know how it was!