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
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam *
- 1 cup powdered sugar
- 2 to 3 teaspoons water
- 1 1/2 teaspoons almond extract
*Substitute 1/2 cup of your favorite flavor jam
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.
Heat oven to 350°F.
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.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
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