Ingredients
Units
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks, room temperature
- 1/2 teaspoon almond extract (or vanilla)
- 1/4 teaspoon salt
- 2 1/4 cups (281 g) all-purpose flour
- 1/2 cup raspberry jam (or any flavor jam or jelly)
- 1/4 cup (50 g) granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the room-temperature butter and granulated sugar. Beat until light and fluffy, about two minutes.
- Add the egg yolks, almond extract, and salt. Mix until well combined.
- Gradually add the all-purpose flour, stirring gently to avoid overmixing, until a soft and slightly sticky dough forms.
- Scoop out about a tablespoon of dough, shape it into a ball, and roll in granulated sugar. Place on a parchment-lined baking sheet, leaving space between.
- Make two indentations in each dough ball and fill with about ½ teaspoon of raspberry jam. Refrigerate for 10-15 minutes to hold shape.
- Bake in the preheated oven for 10-12 minutes or until lightly golden.
Notes
Customize the jam flavor or try peanut butter instead of jam for a different taste. Finish with powdered sugar or icing for added appeal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg