Raspberry Thumbprint Cookies
Description
These cute raspberry thumbprint cookies, made with shortbread dough, are filled with seedless raspberry jam and topped with a sweet drizzle glaze.
Ingredients
•
1 cup butter, softened
•
2/3 cup white sugar
•
1 1/4 teaspoons almond extract, divided
•
2 cups all-purpose flour
•
1/2 cup seedless raspberry jam
•
1/2 cup confectioners' sugar
•
1 teaspoon milk
Directions
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.
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
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
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7
Enjoy!