Raspberry Thumbprint Cookies

Cookies

• Cream butter, sugar, and salt on high speed for about 2 minutes.
• Add vanilla and almond extract while mixing on medium speed.
• Add flour and mix on low speed until a soft dough is formed.
• Flatten dough and chill until firm.
• Preheat oven to 177°C (350°F).
• Line baking sheets with parchment paper.
• Shape the cookie dough into balls and make an indentation on the top of each cookie.
• Fill with Topfil Choice Raspberry and chill before baking.
• Bake for about 14–15 minutes (until golden brown). Do not overbake them.
• Allow cookies to cool down before decorating with Puratop White ‘N Shiny icing.
• This recipe yields around 48 cookies.