Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
45 min.prep time
3 1/2 dozen cookies
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. *Substitute 1/2 cup of cherry jam.