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Ingredients

½ cup butter ½ cup white sugar 1 teaspoon vanilla extract 1 egg yolk 1 ½ cups all-purpose flour ⅔ cup chopped almonds 1 cup raspberry jam

Nutrition Info

87.8 calories carbohydrate: 13.3 g cholesterol: 12.5 mg fat: 3.6 g fiber: 0.3 g protein: 1 g saturatedFat: 1.7 g servingSize: - sodium: 18.5 mg sugar: 8.5 g transFat: : - unsaturatedFat: : -

In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk, mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

3 dozen

This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.