Raspberry Almond Thumbprint Cookies - cooking recipe

Ingredients

1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
3/4 cup finely chopped almonds
1 cup raspberry jam (approx)
1 cup powdered sugar (approx)
1 tablespoon milk (approx)

Preparation

Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
Wrap in waxed paper and chill well. (overnight).
Roll into very small balls - around 1/2 inch.
Dip into slightly beaten egg white, then roll in crushed almonds.
Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
When cookies are cool, frost with a dab of frosting.