Raspberry-Almond Thumbprints

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 2/3 cup sliced blanched almonds, coarsely chopped
• 2 tablespoons seedless raspberry jam
• Sifted powdered sugar

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolk and vanilla, beating until blended. Stir in flour. (Dough will be crumbly but easily presses together.) Form dough into a ball; cover and chill 3 hours.
2. Let dough stand at room temperature 5 minutes. Shape into 24 (1") balls. Lightly beat egg white. Dip each ball into egg white; roll in almonds, pressing firmly. Place balls 1" apart on lightly greased baking sheets. Make an indentation with your thumb in center of each cookie. Fill with about 1/4 teaspoon raspberry jam.
3. Bake at 350u0b0 for 15 to 17 minutes or until lightly browned. Remove to wire racks to cool. Cut a small circle out of wax paper to fit over jam center. Place wax paper on jam, and dust with powdered sugar; remove wax paper circle. Repeat procedure with remaining cookies and powdered sugar.

butter, sugar, egg, vanilla, flour, blanched almonds, seedless raspberry jam, powdered sugar

Taken from www.myrecipes.com/recipe/raspberry-almond-thumbprints (may not work)