Raspberry Thumbprint Cookies Recipe

Ingredients

• 1 cup butter, softened
• 0.67 cup white sugar
• 1.25 teaspoons almond extract, divided
• 2 cups all-purpose flour
• 0.5 cup seedless raspberry jam
• 0.5 cup confectioners' sugar
• 1 teaspoon milk

Instructions

1. Start by gathering all the necessary ingredients for this recipe.
2. Preheat your oven to 350 degrees F (175 degrees C) to ensure it's ready for baking.
3. In a medium-sized bowl, cream together the butter and white sugar until light and fluffy. Then, incorporate the almond extract. Gradually add the flour, mixing until a smooth dough forms.
4. Shape the dough into 1 ½-inch balls and arrange them on ungreased baking sheets, leaving about 2 inches between each cookie. Gently press your thumb into the center of each ball to create a small indentation, then fill each with your favorite raspberry jam.
5. Bake in the preheated oven until the edges are lightly golden brown, approximately 14 to 18 minutes. Allow the cookies to cool slightly on the baking sheet before transferring.
6. In a separate medium bowl, whisk together the confectioners' sugar, milk, and remaining almond extract until you achieve a smooth and glossy glaze. Drizzle the glaze lightly over the still-warm cookies.
7. Savor and enjoy your homemade raspberry thumbprint cookies!

Nutrition

• Calories: 104 kcal
• Fat Content: 5 g
• Fiber Content: 0 g
• Sugar Content: 8 g
• Sodium Content: 37 mg
• Protein Content: 1 g
• Cholesterol Content: 14 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g