Raspberry Almond Thumbprint Cookies

For the Cookies:

2 sticks butter, softened

2\3 cup sugar

1/2 teaspoon almond extract

2 cups flour

2\3 cup raspberry jam (make sure you use jam)

For the Frosting:

1 cup powdered sugar

1 1/2 teaspoon almond extract

2 to 3 tablespoons milk

To Make Cookies:

Preheat oven to 350 degrees.

Cream butter, sugar, and flour. Add 1\2 teaspoon almond extract. Chill for 1 hour.

Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheet.

Make indention in each cookie with thumb. Fill with 1\2 teaspoon jam. Bake for 14 to

18 minutes.  Cool 1 minute, then remove to wire rack.

To Make Frosting:

Combine powdered sugar, almond extract, and 2 to 3 tablespoons of liquid until

desired consistency is met. Drizzle over cooled cookies.

Printed from: The Sweet and Savory Kitchen