Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar, plus more for coating
- 1 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the almond extract.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Step 5: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Once cooled, roll the cookies in granulated sugar.
Notes
- Store these delicate cookies in an airtight container at room temperature to maintain their texture.
- For a warm, comforting treat, briefly microwave a cookie for about 5-10 seconds, but watch closely to prevent melting.
- Serve these delightful cookies with a cup of tea or coffee for a perfect afternoon indulgence.
- Don't overmix the dough; gently combine the ingredients to ensure a tender, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American