Raspberry Thumbprint Cookies
PREP TIME: 20 minutes
TOTAL TIME: 35 minutes + cooling time
SERVES: 36 cookies
1 cup unsalted butter, at room temperature
3/4 cup icing sugar
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup raspberry jam
- Preheat oven to 325F (160C). Line a baking sheet with parchment. Place butter, sugar and almond extract in a large bowl, beat together until creamy. In a bowl, using a wooden spoon stir in flour with salt. Gradually stir into butter mixture just until combined. Cover bowl with plastic wrap and refrigerate at least 15 min. Using a tablespoon, scoop cold dough and roll to form 1 1/2 inch balls and place on a large parchment-lined baking sheet, about 2 in. (5 cm) apart. Using your thumb, making a small indent into the centre of each ball. Fill each indent with seedless raspberry jam.
- Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. Remove from oven and leave on sheet for 5 min. Then remove to a wire rack to cool completely before serving.