Austrian Jam Cookies

Recipe View In a medium bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View Add the vanilla extract and egg yolk to the butter mixture; continue to mix until well combined. (2 minutes)

Recipe View Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Wrap the dough in plastic wrap and refrigerate for at least 2 hours to allow it to firm up, making it easier to handle. (120 minutes)

Recipe View Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View Roll the chilled dough into small balls, about 1 teaspoon each. (10 minutes)

Recipe View Gently roll each ball in the finely chopped almonds, ensuring it is well coated. (10 minutes)

Recipe View Place the almond-coated cookies onto the prepared baking sheets, spacing them about 1 inch apart. (5 minutes)

Recipe View Using your finger or the back of a small spoon, make a small indentation in the center of each cookie. (5 minutes)

Recipe View Fill each indentation with a small amount of raspberry jam, using a teaspoon or a pastry bag for precision. (5 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown around the edges. (20 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)