CHOCOLATE RASPBERRIES ALMOND COOKIES ENJOY DAN:

           CHOCOLATE RASPBERRIES ALMOND COOKIES by CHEF DAN:

24 cookies

INGREDIENTS:

2/3-cup butter, softened

1/2-cup granulated sugar

3-egg whites or eggbeaters

1-teaspoon vanilla

1-teaspoon almond extract

1-1/2-cups all-purpose flour

1/4-teaspoon salt

2/3-cup finely chopped almonds

1/2-cup seedless raspberries jam

1/2-cup white chocolate chips melted

DIRECTIONS: (PREHEAT OVEN YO 375 F)

1.   In a mixing bowl, cream together butter & sugar.

2.   Beat in egg whites, vanilla, & almond extract.

3.   Beat in flour & salt until just combined

4.   Refrigerate for at least 1 hour.

5.   Shape into 1-inch balls.

6.   Roll each ball in chopped almonds to thoroughly coat.

7.   Arrange ball 2-inches apart on a prepared baking sheet.

8.   Press an indentation in the center of each dough ball by using your thumb.

9.   Bake for about 12 minutes, or until edges are slightly browned.

10  Remove to a wire rack.

11  In a microwave safe bowl, heat jam for 30 seconds.

12  Spoon a teaspoon of jam into the center of each thumbprint.

13  Drizzle melted white chocolate over thumbprints.

ENJOY DAN:                                                  DON’T FORGET TO SHARE!!