Raspberry Almond Thumbprint Cookies

1. 1

   Cream powdered sugar, butter, salt and almond flavoring until light and fluffy.

2. 2

   Stir in flour.

3. 3

   Shape dough into 1 1/2-inch balls.

4. 4

   Roll cookies in finely chopped almonds.

5. 5

   Place on an ungreased baking sheet about 2-inches apart.

6. 6

   Make a depression in the center of the cookie with thumb.

7. 7

   Bake at 350u00b0 for 12 to 16 minutes or until edges are lightly brown.

8. 8

   Fill depression with 1/4 teaspoon raspberry jam or enough to fill center.

9. 9

   Melt white confection baking bar in double boiler; drizzle over cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.