raspberry almond thumbprint cookies

How To Make raspberry almond thumbprint cookies

• Step 1
  Preheat oven to 350
• Step 2
  Soften butter to room temperature then beat with electric mixer until smooth
• Step 3
  Add sugar and almond extract and beat till combined
• 
  Step 4
  Add flour and mix on slow until combined
• Step 5
  Scrape sides of bowl often as you continue mixing until dough begin to form
• Step 6
  Roll dough into 1” balls and indent with thumb or knuckle to form a shallow well
• 
  Step 7
  Using a very small spoon, drop 1/4 teaspoon of preserves into each well
• Step 8
  Bake at 350 for 11 minutes or until very slightly golden around the edges then remove from oven and let cool slightly then place on waxed paper or cooling rack
• 
  Step 9
  While cookies are baking mix all glaze ingredients together. Add tiny drops of water as needed to achieve desired glaze consistency
• 
  Step 10
  Allow cookies to cool completely then drizzle with glaze
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