This morning I made the other recipe for June for the Cookie Carnival. I was a little concerned at first. It seemed to take FOREVER to be fluffy. I finally just added the egg and vanilla. The dough seemed alittle dry. It was my first time using almond paste. I must say I really like the way it flavors the cookies. The cookies turned out delicious. I didn't want to make the homemade Raspberry Refrigerator Jam, so I just used the strawberry preserves I had in the fridge. Good choice!
3/4 cup grated almond paste
2/3 cup sugar
5 T butter, softened
1 large egg white
1/4 tsp vanilla extract
1 1/4 c all-purpose flour
1/4 tsp salt
Preheat oven to 325 degrees.
Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
Place first 3 ingredients in a bowl; beat with a mixture at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets and press thumb into center of each cookie, leaving an indentation.
Bake at 325 degrees for 10 minutes or until golden. (f you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.)
Remove cookies from pans; cool on wire racks. Spoon about 1/2 tsp Raspberry Refrigerator Jam into center of each cookie.