Raspberry Thumbprints

By á-3360

Ingredients

• Glaze:
• 1 C. butter, softened
• 2/3 C. sugar
• 1/2 tsp. almond extract
• 2 C. all- purpose flour
• 1/2 C. raspberry jam or favorite jam
• 1 C. powdered sugar
• 2-3 tsp. water
• 1 1/2 tsp. almond extract

Preparation

Step 1

Combine butter, sugar,and 1/2 tsp. almond extract in large bowl. Beat at medium speed, scraping bowl often until creamy. reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover an refrigerate at least an hour. Heat oven to 350. Shape dough into 1" balls. Place 2 " apart onto an ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly) Fill each indentation with about a 1/4 tsp. jam. Bake for 14-18 mins. or until edges are slightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth, Drizzle over cookies.