Almond flavored butter cookies filled with raspberry jam and lemon zest that are both delicious to eat and pretty to serve.

Ingredients:

Dough:

1½ cups all-purpose flour

½ cup ground almonds

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

¾ cup unsalted butter, room temperature

¾ cup granulated sugar

2 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

Filling:

½ cup raspberry jam

1 teaspoon grated lemon zest

Directions:

1. Preheat oven to 300 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   Dough:
2. In a medium bowl, combine flour, ground almonds, baking powder, salt, and cinnamon; whisk together to mix. Set aside.
   
   
3. In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add egg yolks, vanilla extract, and almond extract; beat until thoroughly mixed. Add flour mixture; stir until mixed.
   
   
4. Shape dough into small balls, about 1” in diameter. 
   
   Bake:
5. Place balls 2 inches apart onto baking sheets. With your thumb or index finger, press an indentation in the center of each ball to hold the filling. Bake 20 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets and cool on wire racks.
   
   Filling:
6. In a small bowl, combine raspberry jam and lemon zest.
   
   
7. Spoon ½ teaspoon filling in the indentation of each cooled cookie.
   
   Makes about 3 dozen cookies
   
   TheBakingPan.com