Camille Styles Entertaining by Camille Styles

Author:Camille Styles
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2014-09-12T04:00:00+00:00

Preheat the oven to 375˚F and line 2 baking sheets with parchment paper.

In a food processor, pulse the flour with the almonds until finely ground. Add the baking powder and salt, and pulse to blend.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg, the vanilla, and the almond extract and beat for 1 minute, or until well combined. Add the dry mixture and mix on the slowest setting until just combined. Refrigerate the dough for 30 minutes.

Place the raw sugar on a plate. Scoop out 1 tablespoon of dough at a time and use your hands to roll into a ball. Roll each ball in sugar, pressing gently to adhere. Place the dough balls a couple inches apart on the prepared baking sheets and then use your thumb to make a deep indentation into each dough ball.

Bake the cookies until golden, about 12 minutes. Halfway through, rotate the baking sheets so the cookies bake evenly. Let the cookies cool for a minute on the pans and then transfer them to wire racks to cool completely.

Use a small spoon to fill half the cookies with raspberry jam and the other half with apricot jam. Store at room temperature in an airtight container for up to 3 days, or freeze the unfilled cookies in a zip-top freezer bag for up to 1 month.

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