Raspberry and Almond is a favorite combination of mine, so I'm on the hunt for a perfect cookie with those flavors. This one was pretty darn good- buttery thumbprints with the sweet jam filling. My jam was really dark for some reason (it was free from my mom's pantry so who's complaining, really?) With a bright red jam these would be beautiful Christmas cookies. I think I'd like a slivered almond to top each one. It's amazing what you can make with just a few ingredients!
1 cup room-temperature butter
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
Directions:
1. Cream together butter, sugar, and almond extract. Slowly add in flour.
2. Chill dough for 30+ minutes. Roll into balls in your hands and press an indentation into each with your thumb.
3. Drop a 1/2 tsp. raspberry jam into each thumbprint.
4. Bake on an ungreased cookie sheet for about 10 minutes until set. They will not brown.
5. Cool and enjoy!
Makes about 40 cookies.
Be careful not to get the jam on the sides of the cookies - it doesn't look very pleasant after it bakes!