Raspberry Filled Almond Cookies

These pretty little jam filled
almond cookies are very tasty!

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups flour

1 cup fine almond flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

powdered sugar

colored sanding sugar (optional)

Method:

Add the butter and sugar to a large bowl. Beat with an electric mixer for 2 minutes until the mixture is creamy and smooth. Mix in the extracts.

Gradually add in the flours and salt. Mix until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes up to overnight.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 1 tablespoon of dough and flatten in your hand with a little divet in the center.

Add 1/2 teaspoon of jam to the center of the circle of dough. Carefully fold the edges of the dough over the jam to completely cover. Form into a ball and place on the prepared baking sheet. Repeat with the remaining dough and jam, placing the uncooked balls about 2 inches apart on the prepared baking sheets.

Bake for 12 to 15 minutes or just until the edges of the cookies become lightly golden.

Place a wire rack inside of or on top of a rimmed baking sheet. Allow the cookies to cool for 5 minutes on the baking sheets before transfering to the cooling rack.

After the cookies have cooled, dust the tops with powdered sugar.

If desired, sprinkle with colored sanding sugar. Makes 3 dozen. Store in an airtight container in the refrigerator with sheets of waxed paper between layers of cookies.

Notes:

These petite cookies are delicious and not overly sweet. They are perfect for tea time, holidays and special occasions.

I served these on the 4th of July, so I sprinkled the tops with blue sugar to make red, white & blue cookies.