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Ingredients:
- 1 cup (8 ounces) butter, softened
- 1 small package (3 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, sift before measuring
- 4 ounces slivered or blanched almonds
- seedless raspberry jam
Preparation:
Heat oven to 350°. Grease a cookie sheet or line with silicone mat or parchment paper. In a food processor, pulse almonds until coarsely ground.
Shape dough into small balls; roll in the ground almonds and place on prepared baking sheet. With a finger, press on each ball of cookie dough, making an indentation. With a 1/4-teaspoon measuring spoon, drop a bit of the raspberry jam in each indentation.
Bake for 12 to 15 minutes, or until lightly browned and filling is bubbling.
Makes about 4 dozen cookies.
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