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Prep Time:

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Serves:

36 cookies

Raspberry Thumbprint Cookies

Editor Notes

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Ingredients

  • 1 cup butter, softened

  • ⅔ cup white sugar

  • 1 ¼ teaspoons almond extract, divided

  • 2 cups all-purpose flour

  • ½ cup seedless raspberry jam

  • ½ cup confectioners' sugar

  • 1 teaspoon milk

Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

  3. Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

  4. Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

  5. Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.





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