Raspberry Almond Thumbprint Cookies Delightful Treat

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup slivered almonds, toasted
• 0.5 cup raspberry jam (or preserves)
• optional fresh raspberries and mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
3. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
4. Scoop about 1 tablespoon of the dough and roll it into a ball. Place it on the prepared baking sheet. Repeat until all the dough is used, spacing the balls about 2 inches apart.
5. Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation.
6. Spoon a small amount of raspberry jam into each thumbprint, filling it generously but not overflowing.
7. Press a few toasted slivered almonds around the edge of each thumbprint to add texture and flavor.
8. Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the edges are lightly golden.
9. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.