Raspberry Almond Cookies

Ingredients

• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1/2 cup)
• Brown sugar (1/2 cup, packed)
• Egg (1)
• Almond extract (1 teaspoon)
• Raspberry jam (1/2 cup)
• Sliced almonds (1/2 cup, for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg and almond extract to the butter mixture and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain the cookies' soft texture.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Using your thumb or the back of a spoon, create an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of raspberry jam, allowing it to slightly overflow.
9. Sprinkle sliced almonds on top of each cookie for added texture and flavor.
10. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will firm up as they cool.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.