Rita’s Raspberry Thumbprints
Ingredients:
2/3 C Sugar
1 C Butter, softened
1/2 tsp Almond extract
2 C Flour
1/2 C Seedless Raspberry Jam
Directions:
Combine sugar, butter and almond extract. Beat on medium speed until creamy. Add flour. Beat until well mixed. Cover and chill dough for at least one hour. Preheat oven to 350. Shape into one inch balls and place two inches apart on cookie sheet. With thumb, make an indentation in the center of each cookie. Fill with 1/4 tsp of jam. Bake for 14-18 minutes. Cool completely.
Mix 1 C powdered sugar, 1 1/2 tsp almond extract and 3 tsp water for a glaze. Drizzle over the cooled cookies. Enjoy:)
Noreen Frye
Rita was a great cook and baker. She brought this cookie to a meeting and we all raved how delicious it was. She has since passed and every time I make this recipe I have good memories of a great lady. Perfect for the holidays.
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