Strawberry Thumbprint CookiesFrom: Mom aka Ruth Solter
2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam/jelly
1 cup powdered sugar
1 1/2 tsp. almond extract
2 tsp. water
Preheat oven to 350 degrees. In a large bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb, make indentation in center of each cookie. The edges may crack slightly. Fill each indentation with about 1/4 tsp. of jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
Meanwhile in a small bowl, stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.
2 comments:
this recipe has GOT to be better than the one on the smuckers website. blech.
I just took a picture of mine that I made the other day to put on here, except I used mom's black raspberry jelly. Yum.
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