Raspberry Almond Thumbprint Cookies

Ingredients

• 2 cups + 2 Tbsp flour
• 1/4 tsp salt
• 1 cup cold butter cubed
• 2/3 cup sugar
• 1/2 tsp almond extract
• 1/2 cup seedless raspberry jam

GLAZE:

• 1 cup powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

Instructions

1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, whisk together flour and salt, set aside
3. Cream together the butter and sugar in a large mixing bowl.
4. Mix in almond extract then add in flour blend until mixture comes together.
5. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on baking sheets lined with parchment paper.
6. Make a small indentation with your thumb in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
7. Pop it in the freezer for 10 minutes. Bake 14 - 18 minutes.
8. Cool 5 minutes on baking sheet then transfer to a wire rack to cool. While the cookies cool, combine the glaze ingredients in a small bowl.
9. Drizzle cookies with glaze when when cool.
10. Store cookies in an airtight container.
11. ENJOY!!