Raspberry Thumbprint Cookies

Step 1

Preheat oven to 350 and prepare a baking sheet with parchment paper.

Step 2

Combine butter, sugar, and almond extract in a large bowl and beat until creamy. Slowly add in flour and salt and mix until well blended. Cover and refrigerate for an hour.

Step 3

After an hour, take dough out of the fridge, and roll into one inch balls. Place on baking sheet 2 inches apart. Make a pocket for the jam by pressing your thumb (or little finger, if you want smaller pockets) into each ball of dough. Fill with 1/4 teaspoon of raspberry jam.

Step 4

Bake for 15 minutes, let cool for 1 minute before transferring to wire rack.

Step 5

Combine powdered sugar, water, and almond extract to make glaze, and drizzle over cooled cookies. Enjoy!