Raspberry Almond Thumbprint Cookies

Step 1

Using a stand mixer with a paddle attachment, beat 1 cup butter and 2/3 cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add 1/2 tsp almond extract and mix again.

Step 2

Reduce speed to low and gradually add 1/4 tsp salt and 2 1/8 cup all-purpose flour. Beat the mixture for a few minutes until all ingredients are well incorporated and the dough is smooth and without any clumps.

Step 3

Cover the dough with plastic wrap and refrigerate for 2 hours.

Step 4

When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.

Step 5

Shape the dough into 1.5 inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 10 minutes before baking.

Step 6

Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then on a wire rack.

Step 7

When the cookies are cooled off completely, mix all the ingredients for the glaze, whisk it and drizzle over the cookies. Enjoy!