Raspberry Thumbprint Cookies With Lemon Icing

1. 1

   In your mixer creme sugar, vanilla,butter together.on low speed add flour and combine, increase speed untill done forms.

2. 2

   Remove dough and flatten on a piece of plastic wrap.

3. 3

   Referigerate for 1 hour.

4. 4

   Meanwhile preheat oven to 350 .

5. 5

   Start making icing.

6. 6

   In small bowl combine sugar , juice of 1/2 of the lemon, water, vanilla.

7. 7

   Whisk till combined.

8. 8

   ( you want it to be able to drizzle.

9. 9

   Might need to add a little extra water.)

10. 10

    Pour icing in a small plastic bag.put in the refigerator to keep chilled.

11. 11

    Remove dough .Shape into1 inch balls.

12. 12

    Make a small print into the cookies.

13. 13

    Stir jam to loosen it up.put a little in each cookie.

14. 14

    Bake 15-17 minutes.until lightly brown on the edges.

15. 15

    Cool completely.

16. 16

    Once cookies have cooled.cut a tiny opening in the tip of your bag to create tip.

17. 17

    Drizzle with icing on top.

18. 18

    Let icing get hard.

* Per serving · 4 servings · Values may vary.

No additional tips available.