Raspberry Thumbprint Cookies

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1.25 teaspoons almond extract, divided
• 2 cups all-purpose flour
• 0.5 cup seedless raspberry jam
• 0.5 cup confectioners' sugar
• 1 teaspoon milk

Steps

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
4. Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
5. Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
6. Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7. Enjoy!