raspberry almond thumbprint cookies

How To Make raspberry almond thumbprint cookies

• 1

  Preheat oven to 350
• 2

  Soften butter to room temperature then beat with electric mixer until smooth
• 3

  Add sugar and almond extract and beat till combined
• 
  4

  Add flour and mix on slow until combined
• 5

  Scrape sides of bowl often as you continue mixing until dough begin to form
• 6

  Roll dough into 1” balls and indent with thumb or knuckle to form a shallow well
• 
  7

  Using a very small spoon, drop 1/4 teaspoon of preserves into each well
• 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
• 
  9

  While cookies are baking mix all glaze ingredients together. Add tiny drops of water as needed to achieve desired glaze consistency
• 
  10

  Allow cookies to cool completely then drizzle with glaze
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