Raspberry Thumbprint Cookies

Making The Cookie Dough

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
2. In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer at medium speed cream the butter and sugar mixture together until smooth.
3. Add the egg and almond extract to the wet ingredients and mix until combined.
4. Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms. Scrape down the bowl as needed.
5. Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the prepared baking sheet.
6. Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
7. Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.

Baking The Cookies

1. Bake cookies for 7-8 minutes. Remove the cookies from the oven when the edges are just lightly brown.
2. Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to cool completely. Allow cookies to cool, then enjoy!