1 cup butter, room temperature
1 cup white sugar
1 egg
8/3 cup flour, sifted
1/4 tsp kosher salt
2 tsp vanilla
14 oz raspberry jam (amount estimated)
1/4 cup amaretto (amount estimated)
1.5 oz sliced almonds
Equipment:
Stand mixer with paddle or hand mixer if you are teh suck
Large bowl
Cookie sheets
Saucepan
Small frying pan
Cookie spatula (or equivalent)
Wire cooling racks
Directions:
Cream butter and sugar together until light and fluffy. Beat in egg, then stir in vanilla. Combine flour and salt and stir into sugar mixture. Cover and chill dough and cookie sheets for at least an hour.
Preheat oven to 400 degrees F. On medium-low heat combine jam and amaretto; let boil and remove from heat. Toast almonds over medium-high heat. Roll chilled dough into 1" diameter balls and place on ungreased, chilled cookie sheets. Make indentations in the middle and fill with jam (stir mixture first since it might have a skin on it). Top with toasted almonds and bake for around 15 minutes until firm and very lightly golden at the edges. Remove immediately to cool on wire racks.
Servings:
Makes 35-50 cookies
No comments:
Post a Comment