By Kansas Living
Raspberry Thumbprints
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups + 2 Tablespoons all-purpose flour
1/2 cup raspberry jam
Icing
1 cup confectioners' sugar
1-2 Tbs. milk
1 tsp. almond extract
Instructions
In a large mixing bowl, using an electric mixer, beat the butter on high speed until creamy, about 1 minute; beat in the sugar, vanilla, and almond extract, scraping down the sides and the bottom of the bowl as needed. Turn the mixer off and add the flour into the wet ingredients; slowly beat until a very soft dough is formed. Roll dough into a ball and wrap tightly in plastic wrap. Chill dough for 6-8 hours.
Preheat oven to 350 degrees. F. Roll chilled dough into 1-inch balls (approx. 1 Tbs. dough per ball) and place onto greased baking sheets. Quickly use your thumb to make an indention in the top of each cookie; fill each indention with ½ tsp. of raspberry jam.
Bake, uncovered, for 14-15 minutes, or until very lightly browned at the edges of each cookie. Cookies will puff up slightly, spreading out a bit, too. Allow cookies to rest on baking sheets for 5 minutes before removing to cooling racks.
Whisk glaze ingredients together until smooth; drizzle over cooled cookies. Glaze will set up within a 2-3 hours.
