Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Cream the softened butter and granulated sugar in a large mixing bowl until pale and fluffy.
- Mix in the egg yolk, vanilla extract, and almond extract until fully incorporated.
- In a separate bowl, whisk together the flour and salt, then gradually add to the wet ingredients until the dough comes together.
- Scoop about one tablespoon of dough and roll into balls, placing them on the prepared baking sheets.
- Press a deep indentation into the center of each ball using your thumb or a small measuring spoon.
- Fill each indentation with about half a teaspoon of raspberry jam.
- Bake for 10 to 12 minutes until set and lightly golden on the bottoms.
- Allow to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter is at room temperature for best results. Use high-quality jam for optimal flavor. Store cookies in an airtight container for up to five days at room temperature.