Raspberry Almond Thumbprint Cookies

These cookies melt in your mouth and are to die for!!! 

Ingredients:

Cookies

• 2 cups butter, softened
• 1 1/3 cups sugar
• 1 teaspoon almond extract
• 4 cups of flour
• 1 cup raspberry jam (I use Smuckers)

Icing

• 1 cup of powdered sugar
• 3 Tbsp of milk
• ½ tsp almond extract

Directions

1. Combine butter, sugar and extract in a large bowl; beat at medium speed, until creamy
2. Reduce to low; add flour
3. Beat until well mixed
4. Cover and refrigerate at least 1 hour
5. Shape into 1” balls
6. Place 2” apart on ungreased cookie sheet
7. Press thumb into each cookie. It’s okay if the edges crack.
8. Fill each cookie with ¼ tsp jam
9. Bake 15 minutes at 350 F
10. Let sit on cookie sheet 2 minutes
11. Remove from pan and let cool completely
12. Mix 1 cup of powdered sugar with milk and extract. The consistency should be runny. You may need to add more sugar or milk.
13. Drizzle over cookies.