Raspberry Thumbprint Cookies

1. 1

   Preheat oven to 325. Line 2 large baking sheets with parchment paper.

2. 2

   Place first 3 ingredients in a bowl; beat with a mixer for 4 min. until fluffy. Add vanilla and egg white, beat well. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1 inch) balls. Place balls 1 inch apart on prepared baking sheets and press thumb into center of each cookie, leaving an indentation. Bake at 325 for 12 min or until golden.

3. 3

   Remove cookies from pans; cool on wire racks. Spoon 1/2 tsp. of jam into center of each cookie.

* Per serving · 4 servings · Values may vary.

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