Raspberry Thumbprint Cookies

Preheat oven to 350°F (177°C). Line large baking sheet (1 extra) (or medium (2)) with [parchment paper]. Set aside.

In a medium bowl, whisk all-purpose flour (2 cups) and salt (0.5 teaspoon) to combine well.

Add the softened vegan buttery spread (0.75 cup) to the bowl of a stand mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a hand mixer). Beat on medium until creamy for seconds (30). Start 30m timer

Add granulated sugar (0.5 cup) and beat on medium until incorporated (about [30-60 seconds]). Scrape down sides as needed. Now add vanilla extract (1 teaspoon) and almond extract (0.5 teaspoon) (optional) and mix on medium until combined (about seconds (30)). Start 60m timer

Turn to low speed and gradually add the flour mixture and mix until just combined and dough starts to form (about [30-60 seconds]). Do not over mix. Scrape down sides as needed. Now add almond milk (2 tablespoons) and mix on low to combine. Start 60m timer

Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1.5 inches apart.

Make the indentations by using the back of a 0.25 teaspoon (or your index finger). Press down gently about 0.5 way in.

Using a small spoon (or piping bag), fill each cookie with [raspberry jam]. Do not overfill.

Bake in the oven until barely lightly golden about [13-15 minutes]. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with [powdered sugar] if desired. Start 15m timer