*Image from Cooking Light
We made Raspberry Thumbprint Cookies last week, and they were super yummy. There are some flavor combinations that are simply irresistible to me, and almond & raspberry is definitely one of them.
A few notes: They took a little longer to bake than the recipe indicates. I baked at 350 for the second batch, and they took about 12 minutes. I also baked with the jam instead of putting it on afterwards. And unless you're really trying to reduce calories/cholesterol, go ahead and use the whole egg instead of just the whites.