These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!
Ingredients
- 1 cup butter , softened
- 0.67 cups white sugar
- 1.25 teaspoons almond extract , divided
- 2 cups all-purpose flour
- 0.5 cups seedless raspberry jam
- 0.5 cups confectioners' sugar
- 1 teaspoon milk
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
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4
Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
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5
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
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6
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
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7
Enjoy!
Nutrition Facts
Per serving
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