Raspberry Thumbprint Cookies
Inroduction
About this Recipe
By: Kristina Anderson
Ingredients
1 cup butter, softened, 2/3 cup granulated sugar, 1 and 1/4 teaspoon almond extract, divided, 2 cups all-purpose flour, 1/2 cup seedless raspberry jam, 1/2 cup powdered sugar, 1 teaspoon milk
Step by Step Instructions
1. Preheat oven to 350 degrees.
2. Beat butter and granulated sugar in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour until dough comes together.
3. form into 1-inch balls and place on parchment lined sheet pan about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball and fill with jam.
4. Bake in oven 14-18 minutes until edges are lightly browned. Allow to cool on sheet-pan for a few minutes.
5. Mix powdered sugar, milk and remaining 3/4 teaspoon of almond extract in a medium bowl until smooth, drizzle lightly over warm cookies.