Ingredients:

• 4 oz butter
• 3 oz castor sugar
• 1 egg
• 1 teaspoon vanilla extract
• 5 oz self rising flour
• Almond meal for coating
• Raspberry preserves

Method:

• Preheat oven to 350 F.  Lightly grease a cookie sheet with butter and set aside
• In a bowl beat sugar and butter together.  Then beat in the egg and vanilla extract
• Sift flour over the butter mixture and with a spatula mix into a soft dough
• Divide the dough into about 16-20 pieces and roll into small balls.  If the dough is too sticky to roll, leave it in the refrigerator for about 10 minutes
• Roll the balls in ground almond and place on the cookie sheet.  Slightly press with thumb to flatten.
• Then make a small depression in the middle with your finger and spoon a drop of raspberry preserve in the middle.
• Bake for about 15-20 minutes or until lightly brown
• Allow cookies to cool in the cookie sheet and then transfer to wire rack.

Tagged: butter, flour, ground almond, jam, raspberry, vanilla