Raspberry Thumbprint Cookies

Name: Raspberry Thumbprint Cookies
Total time: 56 min
Ingredients: 1 cup (226 g) butter, softened; ⅔ cup (150 g) granulated sugar; ½ teaspoon almond extract; 1 large egg yolk; 2 cups (256 g) all-purpose flour; ½ cup seedless raspberry jam; ½ cup (63 g) confectioners' sugar; ¾ teaspoon almond extract, optional; 1 teaspoon milk

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Servings: 24

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract, egg yolk, and flour until dough comes together.

Step 3

Chill dough for 15-30 minutes.

Step 4

Roll dough into 1 ½ inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill impression with jam.

Step 5

Bake for 14-18 minutes in preheated oven, or until lightly browned.

Step 6

In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.

Step 7

Drizzle over warm cookies.