Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) almond extract
  • 2 ¼ cups (281g) all-purpose flour
  • ¼ teaspoon (1.25ml) salt
  • ½ cup (approximately 150g) seedless raspberry jam
  • Finely chopped nuts or sprinkles for decoration (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll the dough into 1-inch balls. Place them on the prepared baking sheets. Use your thumb (or the back of a small spoon) to make an indentation in the centre of each cookie.
  8. Fill each indentation with a small amount of raspberry jam.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with finely chopped nuts or sprinkles, if desired.