Almond and raspberry jam drops:
Makes about 25
225g/8oz butter, softened
140g/5oz caster sugar
1 egg yolk
2 tsp almond extract
280g/10oz plain flour
55g/2oz almonds, toasted and chopped
55g/20z chopped mixed peel (I left this out, and it hasn't affected the finished cookie)
4tblsp raspberry jam (or any jam you have on hand)
Preheat oven to 190C / 375F. Line 2 baking trays with baking parchment
Put the butter and sugar into a bowl and mix well with a wooden spoon ,( I used a hand mixer) then beat in the egg yolk and almond extract. Sift together the flour and a small pinch of salt into the mixture, add the almond and mix peel if you use it and stir until thoroughly combined.
Scoop tablespoons of the mixture and shape into balls with your hands, then put them onto the trays. Using the end of a wooden spoon make a hollow in the centre of each one and fill with jam.
Bake for 12-15 minutes, until golden brown. leave to cool on the baking trays, then using an egg lifter slide them onto wire racks to cool completely. Enjoy