A wonderful addition to your holiday cookie plate, these Raspberry Almond Thumbprint Cookies have a deliciously delicate buttery almond flavored cookie with sweet raspberry preserves in the center! My daughter first had these cookies at her friend Taylor's house and raved about them so I decided to give them a try and we have been making them every year since!
Raspberry Almond Thumbprint Cookies
1 cup butter softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup raspberry jam (or any flavor you like)
1 cup powdered sugar
2 to 3 tsp. water
1 1/2 tsp. almond extract
Mix all ingredients together until smooth and set aside.
Directions: Combine butter, sugar and almond extract in bowl and mix until blended and creamy. Slowly add flour and mix on low, mixing sides until well blended. Cover and refrigerate for an hour until firm. When ready to bake, form cookie dough into 1" balls and place on un-greased cookie sheet about 2" apart. Make an indentation in center of the ball with your thumb and fill each well with 1/4 tsp. of raspberry jam. Bake in preheated 350 degree oven for 14 to 18 minutes until edges are just turning slightly brown. Let stand 1 minute on cookie sheet after removing from oven then put on cookie rack to cool. When cool drizzle with glaze and let set.
Make little balls and make wells with your thumb or the back of a spoon.
Fill with jam and bake in 350 degree oven for 14 to 18 minutes
Drizzle with powdered sugar glaze and let dry before storing
Be careful, these cookies are delicately delicious and can be really addicting!