Raspberry Almond Thumbprint Cookies+

Makes about 3 dozen cookies

Ingredients

Cookie

• 1 cup butter, softened
• ²/₃ cup sugar
• 1  teaspoon almond extract
• 2 cups all-purpose flour
• ¹/₂ cup raspberry jam^*

Glaze

• 1 cup powdered sugar
• 2 to 3 teaspoons water
• 1 ¹/₂ teaspoons almond extract

*Substitute ¹/₂ cup of your favorite flavor jam.

Directions

1. 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.
2. Heat oven to 350°F.
3. 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.
4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
5. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.