Raspberry Thumbprint Cookies
- 120 g (3 oz or 3/4 cup) grated almond paste
- 2/3 cup sugar
- 5 T butter, softened
- 1/4 tsp. vanilla
- 1 egg white
- 1 1/4 cups flour
- 1/4 tsp. salt
- Raspberry jam
- Preheat oven to 325. Line 2 large baking sheets with parchment paper.
- Place first 3 ingredients in a bowl; beat with a mixer for 4 min. until fluffy. Add vanilla and egg white, beat well. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1 inch) balls. Place balls 1 inch apart on prepared baking sheets and press thumb into center of each cookie, leaving an indentation. Bake at 325 for 12 min or until golden.
- Remove cookies from pans; cool on wire racks. Spoon 1/2 tsp. of jam into center of each cookie.
almond paste, sugar, t butter, vanilla, egg, flour, salt, raspberry jam
Taken from www.epicurious.com/recipes/member/views/raspberry-thumbprint-cookies-1250810 (may not work)