Heavenly Raspberry Almond Cookies

• 1 13 cups toasted sliced almonds, divided
• 1 cup unsalted butter, softened
• 34 cup sugar
• 34 cup packed light brown sugar
• 1 egg
• 3 tablespoons raspberry jam
• 1 12 teaspoons almond extract
• 12 teaspoon vanilla extract
• 2 12-2 34 cups white flour
• 1 teaspoon baking powder
• powdered sugar

1. Heat your oven to 375*F. Coarsely chop 1 cup almond slices.
2. Reserve remaining almond slices for garnish.
3. In a large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minute or until light and fluffy.
4. Beat in the egg, raspberry jam, almond extract and vanilla until blended.
5. In a medium bowl, stir together 2 1/2 cups of the flour and baking soda.
6. Beat into butter mixture at low speed until well blended.
7. If the dough is too sticky to handle, add more flour 1 tbls.
8. at a time.
9. Stir in chopped almonds.
10. Roll rounded tbls.
11. of dough into 1 inch balls; place about 3 inches apart on ungreased baking sheet.
12. Press down lightly on cookies to flatten slightly.
13. Top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.
14. Bake 10-12 minutes or until lightly browned.
15. Remove cookies from the oven.
16. Gently lift almonds with tip of knife, if desired.
17. Cool on baking sheet 1 minute.
18. Place cookies on wire rack; cool completely.
19. Lightly sprinkle with powdered sugar before serving.
20. Enjoy!
21. Note:.
22. To toast almonds, place on baking sheet; bake at 375*F. for 4 to 6 minutes or until light golden brown.
23. Cool.

almonds, unsalted butter, sugar, brown sugar, egg, raspberry jam, almond, vanilla, white flour, baking powder, powdered sugar

Taken from www.food.com/recipe/heavenly-raspberry-almond-cookies-155828 (may not work)