Ingredients
3/4 cup butter, softened1/2 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract1/8 teaspoon almond extract1-1/2 cups all-purpose flour1/4 teaspoon salt1/2 cup seedless raspberry jamAdditional seedless raspberry jam, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke 2 small holes (resembling a vampire bite) in the top of each cookie.
Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. If necessary, dip a toothpick in additional jam and drizzle from the small holes in the cookies to emphasize vampire bite as desired.
