By Veronika's Kitchen
Ingredients ▢ 1 cup unsalted butter ▢ ⅔ cup granulated sugar ▢ ½ tsp almond extract ▢ ¼ tsp salt ▢ 2 ⅛ cups all-purpose flour ▢ ⅓ cup raspberry jam
Beat 1 cup butter and ⅔ cup granulated sugar on a medium/high speed, until it is smooth and creamy. Add ½ tsp almond extract and mix again.
Add 2 ⅛ cups flour and ¼ tsp salt. Mix on low speed just until all ingredients are incorporated.
Shape the dough into 1 ½-inch balls. Press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 15-20 minutes before baking.
Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then to a wire rack.