Raspberry-Almond Thumbprint Cookies

1. 1

   In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.

2. 2

   Preheat oven to 350u00b0. Roll into 1-in. balls. Place 2 in. apart on greased

3. 3

   . Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.

4. 4

   For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

* Per serving · 4 servings · Values may vary.

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