Raspberry 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
(Side note: You can use any flavor jelly for the filling. I have used peach, mango, and blueberry cherry in addition to the raspberry. I do find a good quality jelly works best here, and not your average everyday "pb & j" jelly.)
In a medium bowl, cream together butter and white sugar until smooth.
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.