Raspberry Jam Thumbprints

Ingredients

• 1 c butter
• 1 1/4 c powdered sugar, sifted
• 3/4 tsp vanilla extract
• 1/8 tsp almond extract
• 1 egg yolk
• 1/2 tsp salt
• 2 1/4 c flour, sifted
• 2 tsp milk
• seedless jam
• 1/2 c powdered sugar
• Water, to thin (amount will vary)

Instructions

1. 1

   Cream together the butter and powdered sugar for...: Cream together the butter and powdered sugar for 1 minute. Mix in the vanilla extract and almond extract. Mix in the egg until combined. Sift in the salt and flour, stir until almost combined. Add in the 2 tsp of milk, mix until all combined.

2. 2

   Chill the dough for 15 minutes.

3. 3

   Preheat oven to 350.

4. 4

   Line a baking sheet with parchment paper. Scoop...: Line a baking sheet with parchment paper. Scoop out 1 1/2 tbsp of cookie dough, roll into a ball and place on the parchment paper. Use your thumb to press an indent into the top. Fill each indent with jam.

5. 5

   Bake 15 minutes. They should be golden on...: Bake 15 minutes. They should be golden on the bottom. You want these cookies to have some crisp and crumble texture to them, not chewy or soft. Remove from the oven, wait 10 minutes then transfer to a cooling rack.

6. 6

   Once cooled mix together powdered sugar and just...: Once cooled mix together powdered sugar and just enough water to make an icing.

7. 7

   Add this to a little plastic bag, cut...: Add this to a little plastic bag, cut the end off one side and drizzle over the cookies. Once the icing has set, they are ready to serve.