Vegan Raspberry Thumbprint Cookies

Raspberry thumbprint cookies have to be one of the most lovely classic cookies you can make. This is just my classic shortbread cookie recipe, but instead of just vanilla extract I use a bit of almond extract as well. The dough gets formed into balls, pressed with your thumb to make an indent and then filled with raspberry jam before being baked in the oven. The result is perfect buttery shortbread with a delicious sweet fruit burst. These were a favourite cookie offering amongst family and friends over the winter holiday. It's kind of funny because it is such a ubiquitous cookie, yet they never cease to be impressive. 

Yield : 25 cookies (just depends how big you make them)

Ingredients: 

• ​2 cups AP flour
  
• 1 cup earth balance butter
  
• 3/4 cup icing sugar
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 3/4 tsp salt
• raspberry jam for filling
  

Method:

1. Cream butter and sugar together in a large bowl, mix in vanilla and almond extract.
   
2. Add flour and salt and mix until just combined.
   
3. Form into a disc, wrap and refrigerate 30 minutes.
   
4. Preheat oven 300 F
   
5. Roll shortbread into balls (I try and make a bit of a flat surface that will be the bottom of the cookie, and a more rounded top half.) Press thumb into the center of the dough to make an indent. The cookie might kind of break apart or crack along the edges, just press the dough together as needed. 
   
6. Place formed cookies with indent on a parchment lined baking sheet. Fill with raspberry jam.
   
7. Bake 20 - 25 minutes or until the bottoms are golden brown.