Sunday, October 12, 2014

Jam thumb print cookies


1 cup salted butter, room temperature (do not use margarine)
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup raspberry, apricot, or strawberry jam


Preheat oven to 350 degrees F.  Line sheets with parchment paper to prevent cookies from sticking.

In a large bowl, mix butter until creamy. Use an electric mixer or beat by hand. Gradually add sugar; beating until light and fluffy.

Stir in almond extract. Gradually add flour to mixture, beating well after each addition.

Roll dough into 1-inch balls. Place each ball 1-inch apart on prepared baking sheets.

Use your thumb to make indentation into center of each cookie ball. Edges may slightly crack, you can leave as is or push the edges back together. Fill each indentation with 1/4 teaspoon of jam or your favorite Hershey's kisses.

Cookie icing:
1 cup powdered (confectioners') sugar
1/2 teaspoon almond extract
1 to 1 1/2 tablespoons milk
In a small bowl, combine powdered sugar, almond extract, and enough milk to make frosting a thin consistency and easy to drizzle. 

Makes approximately 3 dozen cookies.