During our Thanksgiving break, my mom fixed a batch of these cookies which both my husband and I really enjoyed. I’m not sure what it is about a thumbprint cookie, but I always tell myself that I don’t like them…and then I attempt to try one and realize that I do in fact enjoy thumbprint cookies filled with jam. The cookie itself is a buttery shortbread with hints of almond, filled with some jam, and topped with a sweet drizzle of icing. The recipe doesn’t specify, but it is important that a seedless jam is used to fill the cookies. Try the cookie with raspberry jam first and then decide what other flavors would taste good in the center and switch it up!
Raspberry Almond Thumbprint Cookies
For the Cookies:
2 sticks butter, softened
2\3 cup sugar
1/2 teaspoon almond extract
2 cups flour
2\3 cup raspberry jam (make sure you use jam)
For the Frosting:
1 cup powdered sugar
1 1/2 teaspoon almond extract
2 to 3 tablespoons milk
To Make Cookies:
Preheat oven to 350 degrees.
Cream butter, sugar, and flour. Add 1\2 teaspoon almond extract. Chill for 1 hour.
Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheet.
Make indention in each cookie with thumb. Fill with 1\2 teaspoon jam. Bake for 14 to
18 minutes. Cool 1 minute, then remove to wire rack.
To Make Frosting:
Combine powdered sugar, almond extract, and 2 to 3 tablespoons of liquid until
desired consistency is met. Drizzle over cooled cookies.
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