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Raspberry Almond Thumbprint Cookies

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert

Ingredients
  

Cookie

  • 1 Stick Butter Softened
  • 2/3 Cups Sugar
  • 1/2 tsp Almond Extract
  • 2 Cups All-Purpose Flour
  • 1/2 Cups Raspberry or Your Choice of Jam

Glaze

  • 1 Cups Powdered Sugar
  • 3 tsp Water
  • 1.5 tsp Almond Extract

Instructions
 

  • Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed in a mixer, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
    I do recommend a stand mixer since the dough gets so thick. It has actually overheated my moms hand mixer before.
  • Heat oven to 350°F.
  • Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in the center of each cookie with thumb or back of spoon (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  • Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  • Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.