These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam. A light drizzle of almond glaze makes the treats extra-special for bake sales.
—LANA WHITE ROY, WA
PREP: 40 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 3 1/2 DOZEN
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
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 of the jam.
3. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
4. For glaze, in a small bowl, combine confectioners’ sugar, extract and water. Drizzle over cookies.