Raspberry Almond Thumbprint Cookies Irresistible Treat

Ingredients

• 1 cup unsalted butter, softened
• 3.75 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon almond extract
• 2 cup all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup raspberry preserves
• to taste sliced almonds, for garnish
• to taste powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 3-5 minutes.
3. Add the egg yolk and almond extract to the mixture and beat until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Using your hands, form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a measuring spoon, make an indentation in the center of each cookie ball.
7. Fill each indentation with about 1/2 teaspoon of raspberry preserves.
8. Sprinkle a few sliced almonds around the preserves, gently pressing them into the dough.
9. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
11. Once cooled, dust with powdered sugar if desired, for an extra touch of sweetness and visual appeal.