Breakfast for 24
Raspberry Jam Cookies
Buttery almond cookies hold raspberry jam in thumbprint centers and bake until the edges are lightly set.
$0.32per serving $
40 minstart to table
24servings
Ingredients
- 1 1/2 cups butter
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 cup toasted almond
- 1 1/4 cups confectioners' sugar
- 4 egg yolks
- 1 tsp vanilla
Steps
- Heat the oven to 350 F and grease two baking sheets with cooking oil.
- Whisk the flour, baking powder, ginger, and almonds in a bowl.
- Beat the butter and confectioners' sugar until smooth, then beat in the egg yolks and vanilla.
- Stir the flour mixture into the butter mixture to form a soft dough.
- Shape the dough into 24 balls, place them on the baking sheets, and press a thumbprint into each one.
- Fill the centers with raspberry jam and bake for 12 minutes, until the edges are lightly set.
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