Raspberry-Almond Thumbprint CookiesThese crisp, buttery thumbprints have a hint of almond and a touch of sweetness from…
Raspberry-Almond Thumbprint Cookies
1 cup butter, softened 2/3 cup sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless raspberry jam GLAZE: 1/3 cup confectioners’ sugar 1/2 teaspoon almond extract 1 teaspoon water
In a large bowl, cream butter, sugar and extract until light and fluffy.
Add flour and mix well.
Chill for 1 hour.
Preheat oven to 350°.
Roll into 1-in.
Place 2 in.
apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam.
Bake 13-16 minutes or until the edges are lightly browned.
Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, extract and water.
Drizzle over cookies.
Nutrition Facts 1 cookie:
- 94 calories, 4g fat (3g saturated fat), 11mg cholesterol, 31mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.