Instructions
1. Make the Cookie Dough:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar using a hand mixer or stand mixer until light and fluffy.
Add the vanilla extract, almond extract, and mix to combine.
Gradually add the flour, salt, and chopped almonds, mixing until a dough forms. It will be soft but manageable.
2. Shape the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball. Use your finger or the end of a spoon to make a small indentation in the center of each dough ball.
Fill the indentation with about 1/2 teaspoon of raspberry jam.
Gently fold the dough around the jam, then roll the dough ball again to seal in the filling.
My family just couldn’t get enough of it! Next time, I’m making twice as much!
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