Ingredients

• 2 cup(s) all-purpose flour   
• 1/2 tsp baking powder   
• 1/4 tsp table salt   
• 3/4 cup(s) sugar, granulated   
• 1/3 cup(s) unsalted butter, softened   
• 1/4 cup(s) whole milk   
• 1 tsp almond extract   
• 1/2 cup(s) sliced almonds, lightly toasted and chopped   
• 4 spray(s) cooking spray   
• 1/3 cup(s) reduced sugar raspberry jam   

Instructions of Raspberry-Almond Thumbprint Cookies

• In a medium bowl, combine flour, baking powder and salt; set aside.
• In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.
• Stir flour mixture and almonds into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.
• Preheat oven to 350ºF. Coat 2 cookie sheets with cooking spray.
• Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center of each ball using your thumb. Using a small spoon, fill indentations with jam.
• Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 1 cookie per serving.

Notes

• Dust with powdered sugar before serving, if desired (could affect PointsPlus value).