Almond Raspberry Thumbprint Cookies

1 cup Butter

3 oz Cream Cheese 

1 cup Sugar

1 Egg

3/4 tsp Almond Extract

2 1/2 cups Flour

1/2 tsp Baking Soda

1/4 tsp Salt

1 cup Chopped Almonds

1/2 cup Raspberry Jam

Cream the butter, cream cheese and sugar.  Add the egg and the almond extract and mix to combine.  Add the flour, baking soda, and salt and mix just until incorporated.  Chill dough for 1 hour.  Shape into 1inch balls and roll in almonds.  Make and indentation in each cookie with your thumb.  Fill with 1/2 tsp of preserves.  Bake 350 for 10-12 minutes.  


Rachel Carter 

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