1 cup salted butter, room temperature
2/3 cup sugar
2 1/4 cups flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 cups raspberry jam
12 oz. semi-sweet chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, cream together salt and sugar until well blended. Mix in flour and salt. Add egg and extracts and mix until combined. Fill cookie press cylinder with dough and press cookies out onto an ungreased cookie sheet.
Fill a decorating press with jam and dot cookies in the center with jam. Bake for 14-17 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.
In medium glass bowl, melt chocolate chips in microwave in 2-minute increments until silky smooth. Using a decorating knife, glaze bottom of cookies with chocolate and allow to dry upside down on wire racks. Store in refrigerator. Makes 30-36 cookies.
