Recipe of Raspberry Almond Thumbprint Cookies

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1/2 cup almond meal
• Powdered sugar for dusting

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a bowl, cream together butter and sugar until light and fluffy.

3. 3

   Gradually add flour and almond meal, mixing until combined.

4. 4

   Roll the dough into small balls and place on a baking sheet.

5. 5

   Make an indentation in the center of each cookie and fill with raspberry jam.

6. 6

   Bake for 12-15 minutes or until the edges are lightly golden.

7. 7

   Allow the cookies to cool, then dust with powdered sugar.