Raspberry Thumbprint Cookies

Add some color to your cookie mold with these jam-filled finger prints. This recipe can also be a useful alternative for your next school party.
Preheat the oven to 325 degrees.Line 2 large baking sheets with parchment paper; secure with duct tape.Place the first 3 ingredients in a bowl; beat with a mixer on medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.Lightly pour the flour into dry measuring cups; smooth with a knife. Add flour and salt to the almond paste mixture; beat on low speed until smooth. Place the dough on a lightly floured surface and form the dough into 36-inch (1-inch) balls. Place the balls 1 inch apart on the prepared baking sheets and press your thumb into the center of each cookie, leaving a depression. Bake at 325 degrees for 10 minutes or until golden brown.Remove the cookies from the pan; cool on wire racks. Place about 1/2 teaspoon of raspberry jam from the refrigerator in the middle of each cookie.Notes: Almond paste makes the dough moist and pliable. Look for it in the bakery section of a supermarket. Large holes in the grater are good for grating almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookie. If you are baking both cookie sheets at the same time, turn the baking sheets in the oven in the middle of the baking process for even browning.