Raspberry Almond Thumbprint Cookies

• butter↗1⁄2 cup

  1⁄2

• sugar↗1⁄3 cup

  1⁄3

• salt↗1⁄4 teaspoon

  1⁄4

• vanilla↗1⁄2 teaspoon

  1⁄2

• egg, separated↗1

  1

• flour↗1 cup

  1

• finely chopped almonds3⁄4 cup

  3⁄4

• raspberry jam (approx)↗1 cup

  1

• powdered sugar (approx)↗1 cup

  1

• milk (approx)↗1 tablespoon

  1

Step-by-step instructions

1. 1

   Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.

2. 2

   Wrap in waxed paper and chill well. (overnight).

3. 3

   Roll into very small balls - around 1/2 inch.

4. 4

   Dip into slightly beaten egg white, then roll in crushed almonds.

5. 5

   Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.

6. 6

   Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.

7. 7

   Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.

8. 8

   When cookies are cool, frost with a dab of frosting.