Almond Thumbprint Cookies

Found this tasty little recipe online and figured it would be another great way to use my homemade jams & jellies. I also like this recipe as it doesn't require a lot of ingredients. And next time I make these, I will try using vanilla or rum flavoring instead of the almond for another variation. This recipe makes 24-28 cookies.

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Almond thumbprint cookies

1 C Butter - softened but cool temp.

2/3 C Granular Sugar

1/2 tsp. Almond extract

2 1/4 C All Purpose Flour

1/2 C Jam or Jelly

Preheat oven to 350 degrees.

In a medium bowl cream together butter and sugar. Add in almond extract and combine well. Mix in flour until dough comes together, you may not need all of the flour. Roll dough into balls, approx. 1 1/2 in. diameter. Place on ungreased cookie sheet, use the back of a 1/2 tsp. to indent the center of the cookie. Fill each cookie with a very small amount of jam/jelly.

Bake 16-19 minutes or until golden. Let cool 1 minute before removing from sheet pan, then drizzle tops with icing.

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Icing
1/2 C Powdered Sugar

3/4 tsp. Almond extract

1 tsp. Milk

Mix together all ingredients. Drizzle over tops of still warm cookies.

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