Raspberry Almond Thumbprint Cookies Simple Treat

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 0.5 teaspoon salt
• 0.33 cup raspberry jam
• 0.5 cup sliced almonds, toasted
• 0.5 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the egg yolk and almond extract to the butter mixture, beating until well combined.
4. Gradually add in the flour and salt, mixing until a soft dough forms. If the dough feels sticky, chill it in the refrigerator for 30 minutes.
5. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Using your thumb or the back of a measuring teaspoon, create an indentation in the center of each dough ball.
7. Fill each indentation with a small amount of raspberry jam, being careful not to overfill.
8. Carefully press the toasted sliced almonds around the edge of the jam-filled indentation.
9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.