I usually make 4 or 5 kinds of cookies at Christmas time. These will be added to the yearly line up. Wonderful with a cup of tea brewed in a teapot handed down from my grandmother. They are addicting. They freeze wonderfully.
2 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar
1/2 tsp. salt
1 large egg yolk
2 tbsp. honey
1 tsp. almond extract (I used vanilla)
1/2 c. seedless raspberry jam
Preheat oven to 375 degrees F. In medium bowl, whisk flour, baking powder and baking soda. With mixer on medium-high speed, beat butter, granulated sugar and salt until creamy. Beat in egg yolk, then honey and extracts until smooth, stopping and scraping down side of bowl occasionally. With mixer on low, beat in flour mixture until smooth.
Using 1 tablespoon cookie scoop or measuring spoon, scoop dough and roll into balls. Arrange balls on large parchment-lined cookie sheet, spaced 2 inches apart. With floured finger or rounded end of small spoon, make indentation in center of each ball. Fill each indentation with 1/2 teaspoon jam. Bake 12 minutes or until golden brown around edges.
Let cookies cool on cookie sheet 5 minutes. Transfer cookies to wire rack to cool completely. Sift confectioners sugar over cooled cookies if desired. Cookies can be stored in airtight containers in freezer for up to 1 month.
For Salted Caramel variation: Bake cookies unfilled. One cooled, fill with dulce de leche and top with flaky sea salt.
For Nut-Rolled variation: After forming balls in Step 2, roll in finely chopped walnuts or pecans. Fill and bake as directed.
EACH COOKIE About 95 cals, 1 g protein, 14 g carbs, 4 g fat (3 g sat), 95 mg sodium.