Raspberry Thumbprint Cookies
Indulge in these delightful Raspberry Thumbprint Cookies, perfect for sharing or enjoying with your favorite tea! 🍪❤️
Ingredients:
- 1 cup butter, softened
- 2/3 cup white sugar
- 1 1/4 teaspoons almond extract, divided
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners’ sugar
- 1 teaspoon milk
Directions:
- Start by gathering all your ingredients – we want everything ready for a smooth baking experience!
- Preheat your oven to 350°F (175°C), and let’s get those cookies baking!
- In a medium bowl, beat the softened butter and white sugar together until it becomes creamy and dreamy. Stir in 1/2 teaspoon of almond extract for that lovely flavor kick. Gradually mix in the flour until your dough comes together beautifully.
- Now, roll the dough into 1 ½-inch balls and place them on ungreased cookie sheets, making sure to space them about 2 inches apart. Using your thumb, gently press down to create a little dent in the center of each ball, and fill it with raspberry jam.
- Bake these beauties in the preheated oven for about 14 to 18 minutes, or until the edges are a lovely light brown. Once baked, allow them to cool on the cookie sheet for a few minutes – but try not to eat them all yet!
- While the cookies cool, you can whip up the drizzle. In a medium bowl, mix together the confectioners’ sugar, milk, and the remaining 3/4 teaspoon of almond extract until smooth. Drizzle this delightful mixture over your warm cookies for a sweet finishing touch.
- Finally, sit back and enjoy these delicious Raspberry Thumbprint Cookies – they’re perfect for any occasion!
Happy baking! 😊✨
