(from December 2009 newsletter)
yields approx 60 cookies
2 cups ground almonds
1 cups sugar
4 cups all purpose flour
1 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, cloves, ginger
2 tsp vanilla
1 tsp almond extract
2 egg yolks
1 lb softened butter (unsalted)
In mixer, cream together the butter and sugar. Add egg yolks and vanilla and almond extracts. Beat until combined.
Add dry ingredients and mix until combined.
- Form the dough by hand into 1 ¼ inch balls. Place cookie balls on a greased baking sheet. Using your thumb, press down on to each ball creating an indentation. Bake cookies for 10 minutes at 350 degrees. Remove from oven. Do NOT let cool.
While still hot, using the end of a wooden spoon or something similar, re-press the indentation as it has puffed up from baking.
(We suggest using a tool so you don't burn your thumb!) Put about 1 tsp of raspberry jam into the indentation and put cookies back in the oven, for approx. 10 minutes or until lightly golden brown. Enjoy!