Wednesday, December 23, 2009

Almond Jam Thumbprint Cookie

I got this recipe from my sister in law Hillary. They are so yummy!

Almond Jam Thumbprint cookie


1 cup butter, softened

1/2 cup white sugar

1 teaspoon almond

2 cups all-purpose flour

1/2 cup seedless raspberry jam, strawberry jam and/or apricot jam


1 cup powdered sugar

2-3 teaspoons water

1 1/2 teaspoons almond extract

1. Preheat oven to 350 degrees F.

2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

3. Bake for 14-18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4. In a bowl, mix together the confectioners' sugar, almond extract, and water until smooth. Drizzle lightly over slightly warm cookies.


- Glaze cookies on a cooling rack that is in a cookie sheet or over wax paper to make clean up easier.

-Use a fork to drizzle or put glaze in a Ziploc bag, snip the corner off the bag and drizzle away.

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