Nannys Buttery Raspberry Almond Thumbprint Cookies Recipe

Instructions:

1. Whisk together the sifted flour, almond meal, and salt in a medium bowl. Set aside.
2. In a large bowl or stand mixer, beat the cold butter and granulated sugar until light and fluffy (about 2 minutes).
3. Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
4. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a shaggy dough just begins to form. Bring it together quickly into a disk, wrap tightly, and chill in the refrigerator for at least 45 minutes.
5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll the chilled dough into small balls, about 1 inch (2.5 cm) in diameter. Place them 2 inches apart on the prepared sheets.
7. Use the back of a small measuring spoon to press a deep, even indentation into the centre of each ball, creating a well.
8. Spoon approximately ½ teaspoon of raspberry jam into each well. If using, lightly press a few slivered almonds around the edges of the jam.
9. Bake for 12–15 minutes, or until the edges are just beginning to turn a light golden brown. The jam should look set.
10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
11. Once fully cooled, dust generously with powdered sugar before serving.