1 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1/4 cup packed brown sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
A jar of your favourite raspberry jam.
- In bowl of stand mixer, beat butter, icing sugar, brown sugar and almond extract until mixture is light and fluffy, about 3 minutes. With mixer on medium-low, beat in flour and salt until just combined.
- Scoop out 1 Tbsp at a time and roll into balls. Arrange about 1-inch apart on parchment paper-lined baking sheet. Using the tip of your thumb, create deep well into centre of each ball of dough, pinching any cracks that form around the well. Refrigerate until firm, about 15 minutes.
- Bake in 350ºF oven until light golden on the bottom and no longer shiny, about 12 minutes. If necessary re-shape well with the back of a wooden spoon. Remove to cooling rack; let cool completely.
- Once cookies are cool, add a teaspoon or so of your favourite raspberry jam to fill in the area of the thumbprint.
Serves: About 35 cookies