Raspberry Thumbprint Cookies

The other day I tried a delicious raspberry thumbprint cookie from Pusateri's, and was inspired to make my own. The recipe I tried is from the Food Network, and I'm really happy with the results: not too sweet, buttery and light with an amazing burst of tart raspberry (although I can't take credit for that part--it's the amazingness of the jam I love using).


My favorite jam brand.


Baking in my toaster oven because I was too lazy to clear out the big oven.


I coated the outsides in toasted almonds. (Yes, I did a poor job...)





Ingredients

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon fine salt
* 3/4 cup unsalted butter (1 1/2 sticks), softened
* 2/3 cup sugar, plus more for rolling
* 1 large egg
* 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
* 1/3 cup raspberry, cherry or strawberry jam

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.