Raspberry and almond is a flavor pairing made in heaven. These buttery cookies are perfection. I like my raspberry preserves with seeds but if you hate them, opt for seedless.
These are my favorite cookies to make at Christmas time; they are festive with out needing any additional decoration. The white cookie, the red filling with a dusting of powder sugar snow; pile these up on a cake stand or plate and be proud to see them at your holiday table. If you are gifting these, it might be helpful four you planning process to know that they freeze and thaw quite well.
In fact, I like to make a very large batch, give most away, but squirrel away a stash in my freezer. Then, after Christmas, I have a stash of my favorite cookie to last me from New Years to Valentines. Enjoy!
2 sticks softened butter
2/3 cup sugar
1 large egg
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 1/2 cups flour
1 1/2 cups raspberry preserves
Cream together the butter and sugar until light and fluffy. Add in the egg, salt, baking powder and almond extract and beat until thoroughly combined. Add the flour and stir until blended. Divide the dough into thirds, shape into disc and wrap with plastic wrap. Chill for one hour.
Preheat the oven to 350 degrees. Line baking trays with parchment paper.
Roll the dough to a 1/4 inch thickness and cut out 2 inch rounds. Make an indentation in the center with your thumb and fill this indentation with 1 1/ teaspoons of raspberry preserves.
Bake for 10 to 12 minutes, until the cookies are slightly golden brown. Let stand on the pan briefly, then remove to a wire rack to cool completely. Dust with powdered sugar if desired.