Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Beat unsalted butter in a large mixing bowl on high speed for about 1 minute until pale and creamy.
- Gradually add sugar, vanilla extract, and almond extract, mixing on medium speed until combined.
- Slowly incorporate flour and salt, mixing on low speed until a cohesive dough forms.
- Scoop out portions of dough, roll into balls, and place on lined baking sheets.
- Press thumb into each ball to create an indent, cover with plastic wrap, and refrigerate for at least 3 hours.
- Preheat oven to 350°F (175°C). Fill each indent with about ½ teaspoon of raspberry jam.
- Bake cookies for approximately 14-15 minutes until lightly golden at the edges.
- Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
- Combine powdered sugar and milk until smooth, then glaze cookies once cooled.
- Allow the glaze to set for about 1 hour before serving.
Nutrition
Notes
Ensure butter is at room temperature for best results. Experiment with different jam flavors for variety.