Raspberry Almond Thumbprints
These cookies are amazing! Probably one of my faves of all time. This is another recipe from my good friend, Miss Gina. She made these at my Cookie Exchange about seven years ago (surprisingly she didn't win that year... I think she was robbed!) and I've made them every Christmas since... Yum! Another plus is that they could not be any easier to make. Quick and few ingredients. It's a Land O'Lakes Butter recipe. Enjoy!
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam (I use seedless)
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water
1. Combine first 3 ingredients in a large bowl. Beat until creamy. Add flour; beat until well mixed. Cover and refrigerate until firm (at least one hour).
2. Heat oven to 350. Shape dough into 1 inch balls. Place 2" apart onto ungreased cookie sheets (I always use my Silpat... love them!!). Make indentation in center of each cookie with thumb. Fill with 1/4 teaspoon jam... do not be tempted to use more than 1/4 teaspoon... they'll spill over and be a mess!
3. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand one minute; remove from cookie sheet and cool completely.
4. Meanwhile, whisk powdered sugar, 1 1/2 teaspoons almond extract and enough water for desired glazing consistency until smooth. Drizzle over cooled cookies.