On the seventh day of the WMBF News Christmas Cookie Countdown brought to you by Croissants Bistro and Bakery, we're showing you how to make: Raspberry Thumbprint Cookies
3 1/2 cups AP flour
1 tsp baking powder
1 tsp salt
1/2 pound softened butter
11/2 cups sugar
crushed almonds for rolling
raspberry jam for filling
Preheat oven to 350 degrees.
Whisk flour, baking powder and salt together. Set aside.
Cream butter and sugar until light and fluffy.
Beat in egg.
Slowly add dry ingredients.
Chill for about two hours.
Roll dough into 1-inch balls and roll in crushed almonds
Press a thumbprint in center of each ball about 1/2 inch deep.
Fill indention with about 3/4 tsp jam.
Bake 15 minutes.
If you don't feel like baking, you can always head down to Croissants, where they will have cookie trays available every day until Christmas!