Raspberry Thumbprint Butter Cookies

1. 1

   set oven to 325 degrees F.

2. 2

   Lightly grease a cookie/baking sheet.

3. 3

   In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.

4. 4

   In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.

5. 5

   Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.

6. 6

   Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.

7. 7

   Spoon about 1 teaspoon jelly or jam into the hole.

8. 8

   Bake for about 8-10 minutes (watch closely that the edges do not brown too much).

9. 9

   Cool on wire racks.

* Per serving · 4 servings · Values may vary.