December 10, 2010

Raspberry Almond Thumbprints

 Good morning Everyone! is the LAST day of my cookie week!  I saved the best for last:)  I had a million to choose from, and that I still want to make, but my Behind is BEGGING me to quite eating and making cookies...for now.  I think it has grown:) 

I got this recipe from my sister-in-law, Wendy...I LOVE this cookie!  Once you eat one, you just can't stop eating them!  Since there are RASPBERRIES in the jam, it makes them healthy...right?  I hope you enjoy these...perfect for a cookie exchange!

Raspberry Almond Thumbprints

1 cup butter

2/3 cup white sugar
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1 teaspoon milk or more


Preheat oven to 340 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball (a chapstick lid works great). Fill the hole with jam. Great tip: Put some jam in a zip-lock baggie, cut a small corner off and it pipes in very easily.

Stick in the fridge for 20 min or the freezer for about 10 to help the cookies firm up and keep their shape while baking.

Bake for 13 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 1/2 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies using the ziplock baggie method.


  1. I made these tonight for a Christmas party we went to. They are seriously amazing. I'm going to make them again tomorrow so I don't have to share them. Thanks for the recipe.

  2. Making them on Christmas Eve. It's been too long!