Taste of Home
Raspberry-Almond Thumbprint Cookies
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling
YIELD: 3-1/2 dozen.
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
Ingredients
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1 cup butter, softened
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2/3 cup sugar
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1/2 teaspoon almond extract
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2 cups all-purpose flour
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1/2 cup seedless raspberry jam
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GLAZE:
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1/3 cup confectioners' sugar
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1/2 teaspoon almond extract
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1 teaspoon water
Directions
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1.
In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour.
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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 until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
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3.
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.
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