Raspberry-Filled Almond Cookies

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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