SANDRA'S RASPBERRY ALMOND BUTTER COOKIES
The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...
Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)
In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.
Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.
Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).
Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.
Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.
Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand. Bake for 8 minutes. Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.
Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool. Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!