Ingredients:

  • 225g unsalted butter, softened
  • 135g granulated sugar
  • 1 tsp almond extract (for dough)
  • 280g all-purpose flour
  • 0.5 tsp fine sea salt
  • 120ml seedless raspberry jam
  • 120g powdered sugar (for glaze)
  • 1.5 tbsp milk (for glaze)
  • 0.25 tsp almond extract (for glaze)

Instructions:

  1. Cream 225g softened butter and 135g granulated sugar on medium high speed until the mixture looks pale and fluffy. Note: This takes about 2 full minutes to properly aerate the fat.
  2. Stir in 1 teaspoon of almond extract until fully combined and fragrant.
  3. Add 280g all purpose flour and 0.5 tsp sea salt to the bowl. Mix on the lowest speed until the white streaks of flour just disappear. Note: Overmixing here will make the cookies tough.
  4. Roll the dough into 1 inch balls using your palms until they are smooth and round.
  5. Place balls on parchment lined sheets and use a small measuring spoon or thumb to press a deep indent into each center.
  6. Fill each well with approximately 1 teaspoon of raspberry jam until it sits level with the top of the hole.
  7. Bake at 350°F (175°C) for 10-12 minutes until the edges are just set and barely golden.
  8. Remove from oven; if centers have puffed, gently re press the indents while the cookies are still hot and soft.
  9. Allow the cookies to cool completely on the pan until they are firm enough to move.
  10. Whisk 120g powdered sugar, 1.5 tbsp milk, and 0.25 tsp almond extract; drizzle until the cookies are beautifully striped.