Raspberry Thumbprint Cookies2016-12-02
- Yield : 3 1/2 dozen
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
- 1 cup butter
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups flour
- 1/2 cup seedless raspberry jam
- 1/2 cup powder sugar
- 3/4 teaspoon almond extract
- 1-2 teaspoons milk
Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.
Gradually mix in flour until combined
Heat oven to 350°F
Use a small cookie scoop to measure dough; roll dough into 1- inch balls.
Place dough balls 2 inches apart onto ungreased cookie sheet.
Using your thumb or a small cap, make an indention in the center of each cookie.
Fill each indention with about 1/4 teaspoon of jam.
Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.
Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.
To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.