Raspberry Thumbprint Cookies

By mvjpfoley

Ingredients

• ¾ cup Grated almond paste
• 2/3 cup Sugar
• 5 tbs Butter softened
• ¼ tsp Vanilla extract
• 1 Large egg white
• 1 ¼ cups All purpose flour
• ¼ tsp Salt
• 6 tbs Raspberry jam

Preparation

Step 1

1. Preheat over to 325
2. Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape
3. Place 1st 3 ingredients in a bowl. Beat with a mixer at med. Speed for 4 min or until light and fluffy. Add vanilla and egg white, beat well.
4. Lightly spoon flour into dry measuring cups. Add flour and salt to almond paste mixture; beat at low speed until blended. Form 1 in balls and place on baking sheets. Press thumb into center. Bake for 10 min or until brown.
5. Remove, cool and spoon ½ tsp of jam into center of cookies.