Wednesday, December 22, 2010

Almond and raspberry jam drops


Ingredients:

8oz butter, softened
5oz caster sugar
1 egg yolk, lightly beaten
2 tsp almond extract
10oz plain flour
Pinch of salt
2oz almonds (I used ground)
Raspberry jam

Directions:

Preheat the oven to 190C/375F. Line your baking sheets with baking paper.

Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and almond extract.

Sift together the flour and salt into the mixture, add the almonds and stir until thoroughly combined.

Scoop out tablespoons of the mixture and shape into balls with your hands, then place them on the baking sheets, spaced well apart.

Use the dampened handle of a wooden spoon to make a hollow in the centre of each cookie and fill with raspberry jam.

Bake for 12-15 minutes or until golden brown.

Leave to cool for 5-10 minutes and then transfer  to wire racks to cool completely.




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