Raspberry-Almond Jammies

By á-2101

Ingredients

• 2 1/2 C all-purpose flour
• 1/2 t kosher salt
• 1 C (2 sticks) unsalted butter, at room temperature
• 1/2 C sugar
• 1 egg
• 1 t almond extract
• 1 C raspberry jam or seedless raspberry preserves

Details

Servings 72
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. Heat oven to 350. Line several baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt.
2. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Add the egg and almond extract, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
3. With floured hands, divide the dough into 8 portions (about 1/3 cup each) and roll into 3/4-in.-thick logs (each about 10 in. long); transfer to baking sheets, spacing them 2 in. apart. Using the handle of a long wooden spoon, make an indent down the length of each log and fill with the jam (about 1 T per log.)
4. Bake until the logs are set and lightly browned around the edges, 12 to 15 minutes. Transfer the logs to a cutting board and let cool for 10 minutes. Using a sharp knife, cut logs diagonally into 1-in.-thick cookies.