Rita’s Raspberry Thumbprints
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Makes 3 dozen.
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Ingredients
- 2/3 c. sugar
- 1 c. butter softened
- 1/2 t. almond extract
- 2 c. flour
- 1/2 c. seedless raspberry jam
- 2 c. flour
- 1-1/2 t. almond extract
- 3 t. Water
Ingredients
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Instructions
- Combine sugar, butter and almond extract and beat on medium speed until creamy.
- Add flour and beat until well mixed.
- Cover and chill dough for at least one hour.
- Preheat oven to 350 degrees.
- 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 teaspoon jam.
- Bake for 14-18 minutes.
- Cool completely.
- Mix together glaze ingredients until smooth and drizzle over the cooled cookies.
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