Easy Raspberry Almond Thumbprint Cookies recipe for cookies that are soft on the inside, browned on top, and drizzled with easy almond extract icing.
In a stand mixer, beat butter for 30 seconds.
Add the ⅔ cup granulated sugar and ½ tsp almond extract. Mix until well combined.
Mix in flour on low speed. You might need to add about 1-3 tsp of water if the dough is a bit dry. Cover dough and refrigerate for 1 hour, until dough is easy to handle.
Preheat oven to 350. Shape dough into 1 inch balls and place on parchment paper lined baking sheets. Press the middle of the cookie with your thumbprint and add in a ½ tsp of raspberry jam. Sprinkle each cookie with granulated sugar.
Bake in oven for 10 minutes until edges are slightly browned.
Cool cookies for 1 minute, then move cookies to wire rack to fully cool. Once cooled mix the icing ingredients in a small bowl. Using a spoon, drizzle the icing over each cookie.
Adapted from Dear Crissy