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1
Heat your oven to 375*F. Coarsely chop 1 cup almond slices.
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2
Reserve remaining almond slices for garnish.
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3
In a large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minute or until light and fluffy.
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4
Beat in the egg, raspberry jam, almond extract and vanilla until blended.
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5
In a medium bowl, stir together 2 1/2 cups of the flour and baking soda.
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6
Beat into butter mixture at low speed until well blended.
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7
If the dough is too sticky to handle, add more flour 1 tbls.
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8
at a time.
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9
Stir in chopped almonds.
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10
Roll rounded tbls.
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11
of dough into 1 inch balls; place about 3 inches apart on ungreased baking sheet.
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12
Press down lightly on cookies to flatten slightly.
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13
Top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.
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14
Bake 10-12 minutes or until lightly browned.
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15
Remove cookies from the oven.
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16
Gently lift almonds with tip of knife, if desired.
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17
Cool on baking sheet 1 minute.
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18
Place cookies on wire rack; cool completely.
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19
Lightly sprinkle with powdered sugar before serving.
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20
Enjoy!
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21
Note:.
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22
To toast almonds, place on baking sheet; bake at 375*F. for 4 to 6 minutes or until light golden brown.
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23
Cool.
