Raspberry Almond Thumbprints

By GmaJan12

Ingredients

• 2/3 cup sugar
• 1 cup butter (no substitutes)
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup raspberry jam (seedless is my preference)
• Glaze
• 1 cup powdered sugar
• 1 1/2 teaspoons almond extract
• 2 -3 teaspoons water

Details

Servings 40

Preparation

Step 1

Heat oven to 350°F

In large mixer bowl combine sugar, butter, and almond extract.

Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).

Reduce speed to low; add flour.

Continue beating until well mixed (1 to 2 minutes).

Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.

With thumb, make indentation in center of each cookie (edges may crack slightly).

Fill each indentation with about ¼ t. jam.

Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.

Glaze:.

In small bowl stir together powdered sugar and 1½ t. almond extract.

Gradually stir in enough water for a thin glaze.

Drizzle over cooled cookies.

TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.