Raspberry - Almond Thumbprint Cookies
Taste of Home
How to Make Raspberry - Almond Thumbprint Cookies
- 1In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.
Roll into 1 in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each; fill with 1/4 teaspoon jam.
Bake at 350 for 13 - 16 minutes or until the edges are lightly browned. Remove to wire racks to cook completely.
- 2For glaze, in a small bowl, combine the confectioners' sugar, extract and water.
Drizzle over cookies.