Raspberry Thumbprint Cookies by
Ingredients
For dough:
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Pinch of salt
For glaze:
1 cup powdered sugar
2-3 teaspoons water
1-1/2 teaspoons almond extract
Instructions
Preheat oven to 350° and prepare a baking sheet with parchment paper.
Combine butter, sugar, and almond extract in a large bowl and beat until creamy. Slowly add in flour and salt and mix until well blended. Cover and refrigerate for an hour.
After an hour, take dough out of the fridge, and roll into one inch balls. Place on baking sheet 2 inches apart. Make a pocket for the jam by pressing your thumb (or little finger, if you want smaller pockets) into each ball of dough. Fill with 1/4 teaspoon of raspberry jam.
Bake for 15 minutes, let cool for 1 minute before transferring to wire rack.
Combine powdered sugar, water, and almond extract to make glaze, and drizzle over cooled cookies.
Combine butter, sugar, and almond extract in a large bowl and beat until creamy. Slowly add in flour and salt and mix until well blended. Cover and refrigerate for an hour.
After an hour, take dough out of the fridge, and roll into one inch balls. Place on baking sheet 2 inches apart. Make a pocket for the jam by pressing your thumb (or little finger, if you want smaller pockets) into each ball of dough. Fill with 1/4 teaspoon of raspberry jam.
Bake for 15 minutes, let cool for 1 minute before transferring to wire rack.
Combine powdered sugar, water, and almond extract to make glaze, and drizzle over cooled cookies.