|You know you want it.|
Anyhoo, back to the cookies. Yes, they are addictive. As my good buds The Borg says, "Resistance is Futile". I hope you like these as much as I do.
Raspberry Almond Thumbprint Cookies
2/3 cup sugar
1 cup butter
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam (I use Smucker's seedless raspberry jam)
1 cup icing sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
- Preheat oven to 350° F.
- Cream sugar and butter together until fluffy. Add almond extract and beat until combined. Add flour and mix on low speed until mixture comes together in a dough-like ball.
- Roll dough into small balls, about 1 to 1.5". Place on cookie sheets lined with parchment paper. Flatten balls slightly with a spatula. Make indentations in the balls using your thumbs or the handle of a wooden spoon. Fill each cookie with about 1/4 teaspoon of jam. Chill cookie dough for about 15 minutes.
- Bake cookies for 15-18 minutes, or until lightly browned on bottom Cool on rack.
- To make Glaze, whisk icing sugar, extract and water together until smooth. Drizzle over cooled cookies. Makes about 4 dozen cookies.