Raspberry Almond Thumbprint Cookies

• 1 cup unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs, yolks and whites separated
• 2 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 3/4 cup finely ground almonds
• 1/2 cup seedless rasberry jam
• 4 oz white chocolate finely chopped
• 3 tbsp cream, heavy, light or half and half
• 4 oz dark chocolate, finely chopped
• 3 tbsp crram, heavy, light of half and half

1. Preheat oven to 350.
2. Line baking sheets with parchment paper.
3. Whisk flour and salt in a bowl, set aside
4. In a large bowl beat butter with sugar until light and fluffy, 2 to 3 minutes
5. Add egg yolks and vanilla and almond extract, beat in.
6. Add the flour/salt mixture and mix just until.well blended.
7. Whisk egg whites until frothy.
8. Have ground almonds spread out on a plate
9. Roll cookie dough into 1 inch balls.
10. Dip each ball onto egg white.
11. Then roll.each ball in almonds.
12. Place 2 inches apart on prepared pans.
13. With your thumb or better, the back.of a wooden spoon make an indentation in the center of the center of the cookie.ball.
14. Fill indentation with raspberry jam.
15. Bake 12 to 15 minutes until.set and light golden brown.
16. Cool on wire rack before glazing.
17. MAKE GLAZES
18. FOR WHITE CHOCOLATE GLAZE Heat cream to a simmer, add white chocolate.
19. Whisk until smooth.
20. FOR DARK CHOCOLATE GLAZE.
21. Heat ccream to a simmer add chocolate and whisk until smooth.
22. Working while glaze is warm.drizzle with dark chocolate glaze then white chocolate glaze.set sauce fortaleza to cool and set.

unsalted butter, granulated sugar, eggs, flour, salt, vanilla, almond, ground almonds, rasberry, white chocolate, cream, chocolate, crram

Taken from cookpad.com/us/recipes/357572-raspberry-almond-thumbprint-cookies (may not work)