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Raspberry-Almond Thumbprint Cookies Recipe

Raspberry-Almond Thumbprint Cookies Recipe

These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.—Lana White, Roy, Washington
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling YIELD:42 servings

Ingredients

  • 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

Directions

  • 1. In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.
  • 2. Preheat oven to 350°. Roll into 1-in. balls. 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.
  • 3. For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies. Yield: 3-1/2 dozen.

Nutritional Facts

1 cookie equals 94 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.