Side Pannel
Raspberry-Almond Thumbprint Cookie
- Prep Time: 40 mins
- Cooking Time: 15 mins
- Serves: 3 and half dozen
Raspberry-Almond Thumbprint Cookie
- Recipe Submitted by maryjosh on 10/31/2018
Ingredients List
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- GLAZE:
- 1/3 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 1 teaspoon water
Directions
In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.
Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
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