Almond Coated Jam Cookies



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


  • 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.

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