Raspberry Almond Thumbprint Cookies
Submitted by: Sarah Futty

These flavorful cookies took 2nd place in our 1st Annual Cookie Contest! One taste and you will see why our judges were impressed!

Ingredients:

Cookie:
1 cup Butter, softened
2/3 cup Sugar
½ teaspoon Almond extract
2 cups All-purpose flour
½ cup Raspberry jam (or your favorite jam)

Glaze:
1 cup Powdered sugar
2-3 teaspoons Water
1 ½ teaspoons Almond extract

Combine softened butter, sugar and ½ teaspoon
almond extract in mixer bowl. Beat at medium speed,
scraping bowl often, until creamy. Add flour, beat at
low speed, scraping bowl often until well mixed.
Cover; refrigerate at least 1 hour or until firm.

Heat oven to 3500F. Shape dough into 1-inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about ¼ teaspoon jam.

Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on
cookie sheets; remove to cooling rack. Cool completely.

Combine all glaze ingredients in bowl and whisk until smooth. Drizzle over
cookies.

Yield: approximately 42 cookies