Cookies with raspberry jam
Description
Homemade baked treats for tea. Instead of raspberry jam, you can choose any other jam of your preference. This recipe yields approximately 4 dozen cookies. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 150 degrees. In a medium bowl, combine flour and baking powder. Mix with a wire whisk. Set aside. In another medium bowl, beat softened butter and sugar with an electric mixer.
- 2
Step 2
2. Add the egg, vanilla extract, and almond extract, and beat at medium speed. Add the flour mixture and beat at low speed until smooth.
- 3
Step 3
3. Using a spoon, shape the dough into small balls about 2.5 cm in diameter, place them on a baking sheet lined with parchment paper, spacing them about 2.5 cm apart. Press your finger into the center of each ball to create an indentation. Place 1/2 teaspoon of raspberry jam into the indentation of each cookie.
- 4
Step 4
4. Bake the cookies in the oven for 22-24 minutes until light golden brown.
- 5
Step 5
5. Let it cool completely before serving.