Raspberry Thumbprint Cookies

PREP TIME: 20 minutes
TOTAL TIME: 35 minutes + cooling time
SERVES: 36 cookies

INGREDIENTS

1 cup unsalted butter, at room temperature
3/4 cup icing sugar
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup raspberry jam

DIRECTIONS

1. Preheat oven to 325F (160C). Line a baking sheet with parchment. Place butter, sugar and almond extract in a large bowl, beat together until creamy. In a bowl, using a wooden spoon stir in flour with salt. Gradually stir into butter mixture just until combined. Cover bowl with plastic wrap and refrigerate at least 15 min. Using a tablespoon, scoop cold dough and roll to form 1 1/2 inch balls and place on a large parchment-lined baking sheet, about 2 in. (5 cm) apart. Using your thumb, making a small indent into the centre of each ball. Fill each indent with seedless raspberry jam.
2. Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. Remove from oven and leave on sheet for 5 min. Then remove to a wire rack to cool completely before serving.