Award Winning Thumbprint Cookies

These rich buttery homemade raspberry Thumbprint Cookies are a 2x award winning cookie, apexing both baking competitions entered. More than that, the awards and the communal fame, these rich cookies are symbolic of the rich history with my family and our old friend and piano teacher, who shared her family recipe with ours.

1. Supplies needed for this recipe is a fridge, oven, mixer, bowl, measuring cups/spoons, small cookie scoop, baking sheet, and whisk.
2. Cookie ingredients include 2 cups flour, 1 cup butter, 2/3 cup sugar, and 2 teaspoons almond extract.
3. Filling ingredients include a dollop of jelly of choice per cookie (raspberry jelly tastes best).
4. Glaze ingredients include 1 cup powdered sugar, 1-2 teaspoons water, and 1-2 teaspoons almond extract.

To a mixing bowl, measure out and add 1 cup softened butter, 2/3 cup sugar, 2 teaspoons almond extract. Cream them together using a paddle attachment on medium to high speed until the consistency is fluffy and a creamy-white color.

Measure out 2 cups flour. Then, slowly add the flour to the bowl while the mixer is on low until fully mixed in.

Chill dough in the fridge for an hour or two. Scoop out dough balls with a small cookie scoop. Then, imprint a thumb-sized divot in the center of the ball.

Fill cookie dough divot with a dollop of desired jelly, enough to fill just below the rim. I use hand picked, homemade raspberry jelly.

For the Glaze, In a bowl add 1 cup powdered sugar, 1-2 teaspoons water, and 1-2 teaspoons almond extract. Whisk until the powdered sugar fully melts into a drizzle like consistency.

On an aluminum sheet, bake 9-12 cookies in a 350F degree pre-heated oven for 13-14 minutes or until slightly brown.

Once the baking sheet becomes comfortable to touch, drizzle glaze over the cookie with the whisk.

Time to eat!

*On the off chance that any of these cookies make it past a day, they can be stored out at room temperature covered with plastic rap.