Whole Wheat Raspberry Almond Thumbprint Cookies

1. 1

   1. Preheat oven to 350 degrees

2. 2

   2. Using a mixer, cream together butter and sugar until light and fluffy.

3. 3

   3. Whisk together flour and almond meal then add to butter mixture and blend well.

4. 4

   4. Put cookie dough in refrigerator for 30 minutes.

5. 5

   5. Line two baking sheets with parchment paper; roll teaspoonfuls of dough into balls and place on baking sheet; make an indentation with your fingertip in the center of each ball.

6. 6

   6. Bake for 15 minutes or until the edges are just slightly brown. Let cool on wire rack.

7. 7

   7. Fill cookies with raspberry jam.

* Per serving · 4 servings · Values may vary.

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