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Raspberry Thumbprint Cookies
These cute raspberry thumbprint cookies, made with shortbread dough, are filled with seedless raspberry jam and topped with a sweet drizzle glaze.
Ingredients
- 1 cupbutter, softened
- ⅝6668653488 cup white sugar
- 1 ¼ teaspoonsalmond extract, divided
- 2 cupsall-purpose flour
- ½ cupseedless raspberry jam
- ½ cupconfectioners' sugar
- 1 teaspoonmilk
Directions
- 1
Gather all ingredients.
- 2
Preheat the oven to 350 degrees F (175 degrees C).
- 3
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
- 4
Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
- 5
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
- 6
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
- 7
Enjoy!