Raspberry Almond Thumbprint Cookies+

Makes about 3 dozen cookies



  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1  teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam*


  • 1 cup powdered sugar
  • 2 to 3 teaspoons water
  • 1 1/2 teaspoons almond extract

*Substitute 1/2 cup of your favorite flavor jam.


  1. Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
  2. Heat oven to 350°F.
  3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  5. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.


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