Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 1/2 tsp kosher salt

  3. 1 cup (2 sticks) unsalted butter, at room temperature

  4. 1/2 cup sugar

  5. 1 large egg

  6. 1 tsp almond extract

  7. 1 cup raspberry jam or seedless raspberry preserves

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line several baking sheets with parchmentpaper. In a medium bowl, whisk together the flour and salt.

  2. Using an electric mixer, beat the butter and sugar in a largebowl until light and fluffy. Add the egg and almond extract, andbeat to combine. With the mixer on low, gradually add the flourmixture, mixing just until incorporated.

  3. With floured hands, divide the dough into 8 portions (about 1⁄3cup each) and roll into 3⁄4-in.-thick logs (each about 10 in. long);

  4. transfer to baking sheets, spacing them 2 in. apart. Using thehandle of a long wooden spoon, make an indent down the lengthof each log and fill with the jam (about 1 Tbsp per log).

  5. Bake until the logs are set and lightly browned around theedges, 12 to 15 minutes. Transfer the logs to a cutting board andlet cool for 10 minutes. Using a sharp knife, cut logs diagonally into1-in.-thick cookies.


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