Swedish Raspberry Caves

Instructions

1. Prepare the dough
   In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well. If using, add lemon zest and almond extract.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Chill the dough
   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle and help the cookies maintain their shape during baking.
4. Form the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into 1-inch (2.5 cm) balls and place them 2 inches apart on the prepared baking sheets.
5. Create indentations
   Using your thumb or the back of a teaspoon, press an indentation into the center of each cookie. The edges might crack slightly, which is normal and adds to their rustic appearance.
6. Fill with jam
   Fill each indentation with about 1/2 teaspoon of raspberry jam. Don't overfill as the jam will bubble slightly during baking.
7. Bake the cookies
   Bake in the preheated oven for 10-12 minutes or until the edges are just beginning to turn golden. The cookies should remain pale on top.
8. Cool and serve
   Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Store in an airtight container for up to 1 week.