Part two of the carnival is here! I am starting to realize that I am not a huge jelly/jam person. I love it on toast or on a PB&J, but just a pile of jam on a cookie.... Eh... not for me. The cookie itself was incredible (you'd be hard pressed to offer me something made with almond paste that I didn't like!) and was good plain. But, I had a great solution for the not liking jam cookies dilemma...
Add melted bittersweet chocolate! DELICIOUS!
Raspberry Jam Thumbprints
3/4 cup (3 ounces) grated almond paste
2/3 cup sugar
5 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg white
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 teaspoon salt
6 tablespoons Raspberry Refrigerator Jam
Preheat oven to 325°.
Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.
Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.