Ingredients
1/2 c. raw almonds
1 stick salted butter, softened
1/2 c. vegetable oil
1/2 c. granulated sugar
1/2 c. powdered sugar, plus more for dusting
1 large egg
1/2 tsp. almond extract
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. cream of tartar
6 tbsp. seedless raspberry jam
Directions
Pulse the almonds in a food processor until coarsely ground; set aside.
In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes.
Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 1 hour or overnight.
Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking.
Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!)
Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely.
Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.
I wanted to get rid of some Fig Jam I had around the house,
Unfortunately, when the big moment came, I found out the jam had gone bad on me.
So I used Apricot Jam, instead.
They are yummy and crunchy. I highly recommend.
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