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Raspberry Almond Thumbprint Cookies - Recipe

A crisp and buttery shortbread cookie that is topped off with sweet raspberry jam and a almond flavored glaze. Perfect for any time of year. And these freeze well, too.
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Raspberry Almond Thumbprint Cookies Recipe
Preheat oven to 350°.

Combine sugar, butter and extract; blend well.

Add flour.

Shape into balls, indent with thumb, and add small amount of jam.

Bake for 12-14 minutes; cool.

In a bowl, combine glaze ingredients and blend well. Drizzle glaze over cooled cookies.

Prep Time: 15 minutes
Cook Time: 14 minutes
Servings: 24
-2/3 cup sugar
-1 cup butter, softened
-1/2 teaspoon almond extract
-2 cups flour
-1/2 cup raspberry jam
-1 cup powdered sugar
-1 1/2 teaspoons almond extract
-2 teaspoons water