Raspberry Almond Thumbprints Recipe

How to make it

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• 1. Preheat oven to 350 degrees.
• 2. Cream together butter and sugar. Add almond extract. Mix in flour until dough comes together.
• 3. Roll dough into 36 balls about 1” in diameter and place on ungreased cookie sheet. Note: The larger the cookie, the more they spread. I divide the dough into 3 equal parts, making each into 12 cookies.
• 4. With your index finger or even the handle of a wooden spoon, carefully make an indention that is about 1cm in diameter. Note: Be be careful not not to flatten the balls because the cookies will spread when baking. I gently tap the top of the cookie until I get the proper indention. See Photo
• 5. Fill cookies with about 1/2 tsp. jam. Note: I actually use my measuring spoon and the cookies hold just short of a 1/2 tsp. I've tried 1/4 tsp., but that's too little and they look awkward when they spread.
• 6 Bake for 16 to 18 minutes or until lightly browned. Let cool 1 minute on cookie sheet, remove to wire rack. While cookies are still slightly warm, drizzle with glaze.
• To make glaze: mix together powdered sugar, almond extract and milk. Add more milk if needed. Glaze should be thick and pasty. I usually put a dab on the tip of a butter knife and it will easily string across a slightly warm cookie.
• Freezing: Allow glaze to completely dry before freezing. Place cookies in an airtight container, separating the layers with wax paper.

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