Raspberry Thumbprint Cookie

raspberry thumbprint cookie

For 3 dozen cookies

1 cup unsalted butter, at room temperature
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup raspberry preserves, at room temperature

Pre-heat oven to 350˚F.

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl.

Using medium speed, beat until creamy.

With a flexible spatula, scrape the bowl so that all is incorporated.

Add flour and beat using low speed.

Again, scrape the bowl so that all is well incorporated.

Cover; refrigerate at least 2 hours.

Shape dough into 1-inch balls.

Place 2 inches apart on ungreased cookie sheets.

Using your thumb, make indentation in center of each cookie (not to worry if edges crack slightly).

Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned.

After a few minutes, place the cookies on a wire cooling rack. Cool completely.