- Raspberry Almond Thumbprints
1 cup butter
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Glaze
1 cup powdered sugar
2 to 3 teaspoons of water
1 1/2 tsp almond extract
Combine the butter, sugar and almond extract in a bowl and beat at medium speed until creamy. Add flour and beat at low speed until well mixed. Heat oven to 350. Form dough into 1 inch balls and place on greased cookie sheet. Using your thumb, make an indentation in the center of each cookie and fill with about 1/2 tsp of raspberry jam. Bake 14-18 minutes and remove from oven when you see the edges start to brown. Allow to completely cool. For the glaze, mix all ingredients in a bowl, then add some glaze to a plastic ketchup bottle and ice cookies in a grid pattern.