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Ingredients
| toasted sesame seeds: 1 1/3 cups |
| unsalted butter: 1 cup |
| granulated sugar: 3/4 cup |
| light brown sugar (packed): 3/4 cup |
| eggs: 1 |
| raspberry jam: 3 Tbl |
| almond extract: 1 1/2 tsp |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
Heavenly Raspberry Almond Cookies
Credit: www.food.com
User rating:
-
Prep Time
12 min -
Cook Time
12 min -
Servings
4 serving(s)
Tags
1
Heat your oven to 375*F. Coarsely chop 1 cup almond slices. Reserve remaining almond slices for garnish.
2
In a large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minute or until light and fluffy. Beat in the egg, raspberry jam, almond extract and vanilla until blended.
3
In a medium bowl, stir together 2 1/2 cups of the flour and baking soda. Beat into butter mixture at low speed until well blended. If the dough is too sticky to handle, add more flour 1 tbls. at a time. Stir in chopped almonds.
4
Roll rounded tbls. of dough into 1 inch balls; place about 3 inches apart on ungreased baking sheet. Press down lightly on cookies to flatten slightly. Top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.
5
Bake 10-12 minutes or until lightly browned. Remove cookies from the oven. Gently lift almonds with tip of knife, if desired. Cool on baking sheet 1 minute. Place cookies on wire rack; cool completely. Lightly sprinkle with powdered sugar before serving. Enjoy!
6
Note:.
7
To toast almonds, place on baking sheet; bake at 375*F. for 4 to 6 minutes or until light golden brown. Cool.