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Rita’s Raspberry Thumbprints

Course Cookies
Servings 3 dozen

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

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.