Raspberry Almond Thumbprint Cookies

Hey everybody!  With Valentine's Day coming up, you are probably thinking about yummy treats to bake.  Whether it's for friends and neighbors or just for your family, these little cookies hit the spot!  They are delicate, buttery and slightly chewy!  The combo of raspberry and almond is perfect!  And you will have a hard time eating just one!  These are a super easy alternative to our traditional frosted sugar cookies!  So if you are pressed for time, make these!

For the cookie:
1 cup salted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless raspberry jam


For the glaze:
1/3 cup powdered sugar
1/2 teaspoon almond extract
1 teaspoon water(I used milk and found I needed to add a little more)


1. In a large bowl, cream butter, sugar and almond extract until light and fluffy.  Add flour and mix well.
2. Roll dough into 1 inch balls.  Place on cookie sheet.  Using the end of a wooden spoon handle, make an indentation in the center of each cookie.  Fill a sandwich baggy with the jam.  Snip a corner of the bag and fill each indentation with about 1/4 teaspoon of the jam.  Make sure you don't overfill them.  Bake at 350 for 11-13 minutes.  
3. For glaze, in a small bowl, combine sugar, extract and water or milk.  Drizzle over cooled cookies.


Recipe from Debbie Hatch
images by Kara