Instructions
1. Make the Cookie Dough:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar using a hand mixer or stand mixer until light and fluffy.
Add the vanilla extract, almond extract, and mix to combine.
Gradually add the flour, salt, and chopped almonds, mixing until a dough forms. It will be soft but manageable.
2. Shape the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball. Use your finger or the end of a spoon to make a small indentation in the center of each dough ball.
Fill the indentation with about 1/2 teaspoon of raspberry jam.
Gently fold the dough around the jam, then roll the dough ball again to seal in the filling.
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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If it were up to me, I’d relish this dish every day.
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