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Ingredients
- 1 cup almond meal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup homemade raspberry jam
Preparation
Step 1
Preheat oven to 350 degrees. Line two baking sheets with parchment
paper. Whisk together in a small bowl the almond meal, flour and salt. In a
medium bowl with an electric mixer, beat shortening, butter and sugar at
medium speed until light and fluffy. Add egg and extracts. At low speed,
beat in dry ingredients.
Roll one tablespoon dough into ball and place 1 inch apart on cookie sheet.
Make a dent in each cookie with the back of a teaspoon or your thumb.
Bake the cookies 10 minutes, then press the indentations again and bake
another 5-7 minutes until lightly golden. Cool on rack and fill each in
dentation with jam.