Raspberry Thumbprint Cookies

• portionen: 36 servings
• aktive zeit: 30 minutes
• gesamtzeit: 45 minutes

Zutaten

1 cup butter, softened

⅔ cup white sugar

1 ¼ teaspoons almond extract, divided

2 cups all-purpose flour

½ cup seedless raspberry jam

½ cup confectioners' sugar

1 teaspoon milk

Anweisungen

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Nährwertangaben

• Kalorien: 104 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 14 mg
• Natrium: 37 mg
• Gesamtkohlenhydrate: 14 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 8 g
• Eiweiß: 1 g