Almond Thumbprint Cookies

0 / 5

Almond Thumbprint Cookies


1 cup butter, softened

2/3 cup white sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar

3/4 teaspoon almond extract

1 teaspoon milk


Step 1Preheat oven to 350 degrees F (175 degrees C).

Step 2In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Step 3Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

Step 4In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

You Might Like:

Leave a Comment