Almond And Raspberry Thumbprint Cookies - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 None large egg
1 1/4 cups ground almonds
3/4 cup all-purpose flour
2 tbsp raspberry jam

Preparation

Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
In a stand mixer, cream butter and sugar together until light and fluffy. Add vanilla extract and egg and beat until combined. Stir in ground almonds and flour.
Drop level tablespoons of mixture onto trays, 2 inches apart. Make a small indent about 1/3 inch deep in each cookie. Fill with 1/4 tsp jam. Bake for 15 mins. Let cool on trays.