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Raspberry Almond Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Thumbprint Cookies, by , is from The Shartle Family Cookbook Project, 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!

Cindy Shartle Brown


1 cup unsalted butter - at room temperature
2/3 cup sugar
1 t vanilla
1/2 t almond extract
2 cups plus 2 T flour
1/2 cup raspberry jam

1 cup confectioners sugar
1-2 T milk
1 t vanilla or almond extract

Beat the butter until creamy. Lower speed and add sugar, vanilla and almond. Add the flour and slowly beat. Form the dough into a ball, wrap in plastic wrap and refrigerate about 4 hours.

Preheat oven to 350. Line cookies sheets with parchment paper or silicone mats. Make 1 inch balls and place on sheets, and then make an intention with your thumb on each ball. Fill each one with small amount of raspberry jam.

Bake the cookies about 14-15 minutes. Allow to cool before drizzling icing over cooked cookies.




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