Heavenly Raspberry Almond Cookies

Total Time: 24 mins Preparation Time: 12 mins Cook Time: 12 mins

Ingredients

• 1 1/3 cups toasted sliced almonds, divided
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 1 egg
• 3 tablespoons raspberry jam
• 1 1/2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 2 1/2-2 3/4 cups flour
• 1 teaspoon baking powder
• powdered sugar

Recipe

• 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.