1 cup of softened butter
1 cup of white sugar
2 cups of flour
1 tsp of almond extract
1 tsp of baking soda
2 tsp of cream of tartar
a dollop of raspberry seeds ( I make these cookies after I have made my raspberry jam so to use the seeds that I removed from the jam)
Measure the sugar into mixing bowl, I use a kitchen aid, mix sugar for a bit like 3 minutes, then add 1 egg and mix for 1 minute, then add softened butter mix for 3 minutes, then add almond extract and mix for 1 minute, then add baking soda and cream of tartar mix for 3 minutes, then add flour, mix for another 5 minutes. Now you cookie mixture should be ready to bake. To measure cookie dough I use an ice cream scooper and scoop out a generous dollop of dough. Place onto cookie sheet that is on cookie tray.
Preheat oven to 350 F. Make sure oven rack is in the middle of oven. Bake on cookie sheet using baking sheet on baking tray for 10 minutes. Remove from oven, using spoon press down in centre making a welt then put a large dollop of raspberry jam in center. You could use any flavor of jam you like or even put some chocolate chips or Nutella in centre. Then bake for another 5 minutes. Then remove and cool for five minutes on tray, then remove to plate and let completely cool. Enjoy.
Note for the chocolate Nutella sugar cookies, the center is Nutella instead of raspberry and instead of almond extract I used vanilla, for the chocolate raspberry cookies, I used the vanilla instead of the almond extract and I put first raspberry chocolate bark and then the raspberry filling on top, I used Kirkland raspberry bark chocolate and for the almond dark chocolate I just changed the filling to dark chocolate almond bar or just dark chocolate by PC and add some sliced almonds as well, everything else stayed the same in the recipe. Enjoy some more.