Raspberry-Filled Almond Cookies

These delightful cookies are made with a cream cheese cookie dough rolled in coarsely ground almonds, and they're filled with a dab of seedless raspberry jam. Feel free to substitute candied cherry halves for the filling in these cookies.

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:

In a mixing bowl with electric mixer, beat butter and cream cheese until smooth; slowly beat in sugar until light and fluffy. Beat in egg yolk and flavorings. Stir flour into the creamed mixture just until blended. Shape into a disk and wrap in plastic wrap; refrigerate for at least 1 hour.

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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