Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 cup raspberry jam
– 1 cup powdered sugar (for dusting optional)
– 1 large egg yolk
– 1/4 teaspoon almond extract
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
3. Add the egg yolk, vanilla extract, and almond extract to the mixture. Beat until well incorporated.
4. Gradually add in the flour and salt, mixing until a soft dough forms.
5. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
6. Once chilled, roll the dough into balls about one inch in diameter. Place them onto a baking sheet lined with parchment paper.
7. Using your thumb or the back of a teaspoon, create an indentation in the center of each dough ball.
8. Fill the thumbprints with about a teaspoon of raspberry jam.
9. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
11. (Optional) Dust with powdered sugar before serving for an extra touch of sweetness.
Nutritional Information:
Each cookie contains approximately 90 calories, 2g of protein, and 5g of fat.
Time: Preparation time: 30 minutes | Cooking time: 15 minutes
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