RASPBERRY ALMOND THUMBPRINT COOKIES

kmi1346

Ingredients

1 cup butter, softened
1 cup white sugar
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
1 (8 ounce) jar raspberry preserves
2 cups confectioners’ sugar
2 teaspoons almond extract

Directions:

Preheat your oven to 375 degrees F

Grease your cookie sheets.

Combine the flour and salt in a small mixing bowl.

In a large mixing bowl, cream together the butter and sugar, with an electric mixer until smooth. Beat in the egg. Stir the flour and salt into the creamed mixture. Your dough will be stiff.

Lightly flour a clean surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie. Make a circle in the center of the star, moving the jam towards the edges of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.

Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners’ sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies and dust with more powdered sugar.

Makes 2 dozen cookies

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