Raspberry Thumbprint Heart Cookies

By AzWench

You know those Knott’s Berry Farm cookies with the jam in the middle? Those are what these taste like, except these are more festive and actually more delicious. Not to mention, they are so easy to make. Also, they don’t have any egg in them, so you’re welcome to snitch as much dough as you want! Don’t worry. I won’t tell.

The fun thing about these Raspberry Thumbprint Heart Cookies is that you can add any jam flavor that you like and it becomes a totally different cookie each time you make it! This is especially great when it comes to allergies and such.

Ingredients

• 1 cup butter, I used salted
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• Raspberry preserves

Details

Servings 24
Preparation time 10mins
Cooking time 20mins
Adapted from highheelsandgrills.com

Preparation

Step 1

Preheat oven to 350ºF.

Cream together the sugar and the butter.

Add the almond extract and mix.

Add the flour, ½ cup at a time, completely mixing in between additions.

Roll the dough into ¾-inch balls and place two, side by side, on a cookie sheet.

Press your thumbs into the balls and taper them down and into one another, to create a heart shape. Further mold into a heart if you need to help it along.

Spoon 1 to 1 1/2 teaspoons of the raspberry preserves into the thumb imprints.

Bake for 8 to 10 minutes and place on a cookie sheet. {All ovens are different, so cooking times may vary.}