Ingredients:

  • 1 cup unsalted butter, softened
  • 4 oz cream cheese, full-fat block
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup raspberry preserves
  • 0.5 cup powdered sugar
  • 2 tsp milk
  • 1 drop vanilla extract

Instructions:

  1. In a large bowl or stand mixer, beat the butter and cream cheese together until completely smooth and pale. Add granulated sugar and beat for 2 minutes until aerated. Mix in the egg yolk, vanilla, and almond extract.
  2. Whisk the flour and salt together, then gradually add to the wet ingredients on low speed until no streaks of flour remain.
  3. Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for at least 1 hour to stabilize the fats.
  4. Preheat oven to 350°F (175°C). Scoop 1-tablespoon portions of dough and roll into smooth balls. Place 2 inches apart on prepared baking sheets.
  5. Use the back of a 1/2 teaspoon or your thumb to press a deep well into the center of each ball. Fill each indentation with approximately 1/2 teaspoon of raspberry preserves.
  6. Bake for 11–13 minutes until the edges are set and bottoms are lightly golden. Cool on the pan for 5 minutes before moving to a wire rack.
  7. Whisk powdered sugar, milk, and a drop of vanilla to create a thick glaze and drizzle over cooled cookies.