Yield: 36

All Recipes

These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!
Prep: 30 Cook: 15

• 1cup butter, softened
• ⅔cup white sugar
• 1¼tsp almond extract, divided
• 2cups AP flour
• ½cup seedless raspberry jam
• ½cup confectioners’ sugar
• 1tsp milk

Gather all ingredients.

Preheat the oven to 350°F.

Beat butter and white sugar together in a medium bowl until creamy. Mix in ½ tsp almond extract. Add flour and mix until dough comes together.

Form dough into 1½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches in the preheated oven until edges are lightly browned, about 14 to 18 minutes, allow to cool on cookie sheet for a few minutes.

Mix confectioners’ sugar, milk, and remaining ¾ tsp almond extract together in a medium bowl until smooth: drizzle lightly over warm cookies.