Thumbprint Cookies

• From Cooking classy.  Made for Christmas plates one year.  Definitely a keeper, yum!  Don’t skip the chill time.
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• 2 cups + 2 Tbsp (300g) all-purpose flour*
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
• 2/3 cup (140g) granulated sugar
• 1/2 tsp almond extract
• 1/2 cup seedless raspberry jam

Glaze (optional)

• 1 cup (124g) powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

Instructions

• For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
• Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
• Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. 
• Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. 
• Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.Cool several minutes on baking sheet then transfer to a wire rack to cool.
• For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. 
• Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.

Notes

• *To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
• Recipe adapted from Land O Lakes and Allrecipes.com