Ingredients:
For the Cookies:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup raspberry jam
For the Lemon Glaze:
1 cup powdered sugar
1-2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions:
1.Prepare the Dough: Preheat your oven to 350°F (175°C)
and line a baking sheet with parchment paper. In a bowl,
whisk together the flour and salt. In a separate large
bowl, cream the softened butter and sugar until light and
fluffy. Mix in the egg yolk, vanilla extract, and almond
extract until fully combined. Gradually add the dry
ingredients and mix until a soft dough forms.
2.Shape the Cookies: Roll the dough into 1-inch balls and
place them about 2 inches apart on the prepared baking
sheet. Use your thumb (or the back of a small spoon) to
gently press an indentation into the center of each
cookie.
3.Fill with Jam: Spoon about 1/2 teaspoon of raspberry
jam into each indentation, being careful not to overfill.
4.Bake: Bake for 12-15 minutes, or until the edges are
lightly golden. Allow the cookies to cool on the baking
sheet for 5 minutes before transferring them to a wire
rack to cool completely.
5.Make the Lemon Glaze: In a small bowl, whisk together
the powdered sugar, fresh lemon juice, and lemon zest
until smooth. Adjust the consistency by adding more
lemon juice if needed.
6.Glaze and Set: Drizzle the lemon glaze over the cooled
cookies using a spoon or piping bag. Let the glaze set for
about 20 minutes before serving.
7.Prep Time: 20 minutes | Cook Time: 15 minutes | Total
Time: 35 minutes
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