Raspberry Thumbprint Cookies

Name: Raspberry Thumbprint Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3-1/2 dozen
Ingredients: 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

Total Time Prep: 40 min. + chilling Bake: 15 min./batch + cooling

Yield 3-1/2 dozen

Test Kitchen Approved

Raspberry jam may taste good on toast, but it's sooo much better in a cookie! Our raspberry thumprint cookies recipe features the flavors of raspberry and almond in every handheld treat. Oh, and did we mention the drizzled almond glaze?

Ingredients

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

Directions

In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour.
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 jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Nutrition Facts

1 cookie: 94 calories, 4g fat (3g saturated fat), 11mg cholesterol, 31mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.—Lana White, Roy, Washington

Recipe Creator