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Raspberry Almond Thumbprint Cookies

December 21, 2021

One of the things I love the most about the holidays are the desserts, especially when you have the opportunity to pass down desserts to younger family members. Sharing is what the holidays are all about! Speaking of sharing...I have to share this thumbprint cookie recipe with you. It's become one of my all-time favorites that's always a hit this time of year!

Ingredients

- 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.)

Directions

Step 1:

Preheat oven to 350 degrees.

Step 2:
In a medium bowl, cream together butter and white sugar until smooth.

Next, mix in 1/2 teaspoon almond extract. Then, mix in flour until dough comes together.

Step 3:
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 4:

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

Step 5:

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

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Raspberry Almond Thumbprint Cookies

Ingredients

Directions

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