RASPBERRY THUMBPRINT COOKIES

Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze.

These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.

Makes 42 cookies

INGREDIENTS:

• 1 cup butter, softened
• ²/₃ cup sugar
• ¹/₂ teaspoon almond extract
• 2 cups all-purpose flour
• ¹/₂ cup raspberry jam *

GLAZE

• 1 cup powdered sugar
• 2 to 3 teaspoons water
• 1 ¹/₂ teaspoons almond extract

*Substitute 1/2 cup of your favorite flavor jam

METHOD

1. STEP 1

   Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.

2. STEP 2

   Heat oven to 350°F.

3. STEP 3

   Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

4. STEP 4

   Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

5. STEP 5

   Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Source and pictures