Raspberry Thumbprint Cookies

• 225 g softened butter
• 130 g powdered sugar
• 1 egg
• 1 tbsp vanilla
• ½ tsp salt
• 270 g all-purpose flour
• 25 g almond flour
• 50 g raspberry jam

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1. Line a baking sheet with parchment paper and set aside 
2. To make the cookies, start by beating your butter & sugar until pale and fluffy. About 3 minutes 
3. Add the egg & vanilla and mix till combined 
4. Add your salt, flour and almond flour and fold this in until just incorporated. You are left with a relatively sticky and soft dough, that’s normal! 
5. Make 1 tbsp or 30-35gr dough balls and place them on your prepared baking sheet, about 2-3cm apart from each other. This will yield about 20 cookies 
6. Roll each cookie into granulated sugar 
7. Press the back of a teaspoon (or your thumb) in the middle of your cookie dough balls to flatten your cookies and create a well in the middle 
8. Chill your cookie dough in the fridge for at least 1 hour to overnight. This will allow the butter to set and will prevent the cookies from spreading too much 
9. Fill each well of each chilled cookie with raspberry jam 
10. Preheat your oven to 170C 
11. Bake your chilled cookies for 10-12 minutes or until the edges are just starting to brown.
12. Let them cool for 5 minutes before transferring them to a tray to cool completely 
13. Dust your chilled cookies with powdered sugar and enjoy!

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