Raspberry Thumbprint Cookies

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. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 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.

4. 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.

5. 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.

6. 6

   Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

7. 7

   Enjoy!