Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or your favorite jam)
- sliced almonds (for garnish (optional))
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolk and almond extract. Mix until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb (or the back of a spoon) to make an indentation in each ball.
- Fill each indentation with a small spoonful of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15
- Cook Time: 15