Almond And Raspberry Thumbprint Cookies

1. 1

   Preheat oven to 350u00b0F. Line 2 baking trays with parchment paper.

2. 2

   In a stand mixer, cream butter and sugar together until light and fluffy. Add vanilla extract and egg and beat until combined. Stir in ground almonds and flour.

3. 3

   Drop level tablespoons of mixture onto trays, 2 inches apart. Make a small indent about 1/3 inch deep in each cookie. Fill with 1/4 tsp jam. Bake for 15 mins. Let cool on trays.

* Per serving · 4 servings · Values may vary.

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