Raspberry-Almond Thumbprint Cookies

Total Time

Prep: 40 min. + chilling Bake: 15 min./batch + cooling

Makes

3-1/2 dozen

Updated: Oct. 15, 2022
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

  • 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, 5-7 minutes. 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 until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
  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.