Lauren’s Recipes

Raspberry Thumbprint Cookies

Name: Raspberry Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 servings
Ingredients: 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

36 servings

porciones

30 minutes

tiempo activo

45 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

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

Instrucciones

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!

Nutrición

Tamaño de la Porción

Calorías

104 kcal

Grasa Total

5 g

Grasa Saturada

3 g

Grasa No Saturada

0 g

Grasa Trans

Colesterol

14 mg

Sodio

37 mg

Carbohidratos Totales

14 g

Fibra Dietética

0 g

Azúcares Totales

8 g

Proteína

1 g