Description
Delicious buttery cookies with a tender crumb and a sweet-tart raspberry preserves center. Perfect for afternoon tea or a sweet snack.
Ingredients
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113 g unsalted butter, room temperature (about 65°F)
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170 g all-purpose flour
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70 g granulated sugar
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1/2 tablespoon cornstarch
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1/4 + 1/8 teaspoon kosher salt
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1/4 teaspoon almond emulsion or extract
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Raspberry preserves, seeded or unseeded (seeded preferred)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, cream the butter and sugar together until light and fluffy.
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Add almond emulsion and mix well.
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In a separate bowl, whisk together flour, cornstarch, and salt.
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Gradually add dry ingredients to the butter mixture, mixing until combined.
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Scoop dough into small balls and place them on the baking sheet.
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Make an indentation in the center of each cookie with your thumb or the back of a spoon.
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Fill each indentation with a small dollop of raspberry preserves.
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Bake for 12-15 minutes, until edges are lightly golden.
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Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days.
Almond extract enhances the cookie’s flavor but can be omitted or substituted with vanilla
Use room temperature butter for best texture.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American