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Raspberry & Almond Thumbprint Cookies Recipe

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This recipe for Raspberry & Almond Thumbprint Cookies is from Stanford Wives Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
2/3 c. sugar
1/2 tsp. almond extract
2 c. flour
1/2 c. raspberry preserves/jam
frosting:
1/2 c. powdered sugar
1 tsp. milk
3/4 tsp. almond extract
Directions:
Directions:
Preheat oven to 350º. 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 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 13 to 17 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the powdered sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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