Almond & Raspberry Jam Cookies
Almond & Raspberry Jam Cookies - These almond sugar cookies are topped with raspberry jam, chopped almonds and drizzled with white chocolate!
Servings: 18 servings
Ingredients
- ⅓ cup butter softened
- 1 cup sugar
- ⅓ cup oil
- 1 tablespoon milk
- 1 teaspoon almond extract
- 1 ½ teaspoons baking soda
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 cup raspberry jam
- 1 tablespoon almonds chopped
- ¼ cup white chocolate chips melted
Instructions
- Preheat oven to 375. In a medium bowl combine baking soda, flour, and salt. In a larger bowl cream together butter and sugar. Mix in oil, milk, and, almond extract.
- Drop tablespoon-sized dollops of dough onto greased cookie sheet. Bake 10 minutes or until the edges begin to brown slightly. Allow to cool.
- Top each cookie with about 1 tablespoon raspberry jam. Sprinkle chopped almonds on top. Drizzle with white chocolate. Store in airtight container and serve at room temperature.
Notes
Store in airtight container at room temperature for 2 days or chilled in the fridge up to 1 week.
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 44mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
