It's Good Though…

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.

Yield: 1 9-inch pie

http://www.texascooking.com/recipes/pumppecanpie.htm

This is an excellent pie. The layers remain separate and distinct, and the flavors complement each other beautifully.
Prep: 15 Cook: 50

• Unbaked 9-inch deep-dish pie shell
• 1large egg, slightly beaten
• 1cup pumpkin purée (fresh cooked or canned)
• ⅓cup sugar
• 1TBS heavy cream, half-and-half or whole milk
• ½tsp cinnamon, rounded
• ¼tsp nutmeg
• ¼tsp ground ginger
• 2large eggs, slightly beaten
• ⅔cup light corn syrup (Karo)
• ½cup sugar
• 3TBS butter, melted
• ½tsp vanilla extract
• 1cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer, combine 1 egg, pumpkin, ⅓ cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, ½ cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.

Place pie on a sheet pan and bake for 50 minutes.