1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 cup sugar
1 large egg, separated
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 cup finely ground blanched almonds
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add egg yolk and almond extract, mixing well; gradually stir in flour. Cover; chill at least one hour.
Shape dough into 1-inch balls; dip tops of balls in lightly beaten egg white, and then in almonds. Make a round indention the center of each cookie. Using a 1/4 teaspoon measuring spoon, place raspberry jam into each indention of the ball.
Bake at 350 degrees for about 13 1/2 to 14 minutes. Remove to wire racks to cool.
Yields about 4 to 4 1/2 dozen cookies.
I am joining Johanna at Silber+Rosen for today's party.