Raspberry Almond Thumbprint Cookies

• 1 cup unsalted butter, softened to room temperature

• 2/3 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon almond extract

• 2 cups + 2 Tablespoons all-purpose flour

• 1/2 cup raspberry jam

Icing-

• 1 cup confectioners’ sugar

• 1–2 Tablespoons milk

• 1 teaspoon pure vanilla extract

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts.

Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.

Preheat oven to 350°F

Line two baking sheets with parchment paper or silicone baking mats.

Shape the cookie dough into 1 tablespoon sized balls. If dough is soft or sticky it will need to go back in fridge. A cold dough will help prevent spreading.

Fill each with 1/2- 3/4 teaspoon of jam.

Bake the cookies for 13-14 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.

Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies.

Glaze will set within a couple hours.