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Raspberry Almond Thumbprints


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Member since 2014
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Serves | Prep Time | Cook Time 14 to 18 minutes

Why I Love This Recipe

Baker unknown


Ingredients You'll Need

1 cup Land O Lakes® Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam (can substitute flavors but must be a jam)
GLAZE
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Directions

Combine butter, sugar and 1/2 teaspoon almond extract in 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 350°F. 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 1/4 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 with whisk until smooth. Drizzle over cookies.


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