Description
Soft, buttery cookies filled with sweet raspberry jam and topped with a delicate almond glaze. Perfect for holidays or any special occasion!
Ingredients
Scale
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 ¼ teaspoons almond extract, divided
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar
- 1 teaspoon milk
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream butter and sugar until fluffy. Add ½ teaspoon almond extract.
- Gradually add flour and mix until dough comes together.
- Roll dough into 1 ½-inch balls. Place on ungreased cookie sheets and create thumbprints in each ball.
- Fill thumbprints with raspberry jam. Bake for 14–18 minutes or until edges are lightly browned.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
- Mix confectioners’ sugar, milk, and the remaining almond extract to create a glaze. Drizzle over cooled cookies.
Notes
- Use seedless raspberry jam for a smooth texture.
- Store cookies in an airtight container for up to a week.
- For a fun variation, try different jam flavors such as apricot or strawberry.
- Prep Time: 15 minutes
- Cook Time: 14–18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American/Swedish Fusion
Nutrition
- Serving Size: 1 Cookie
- Calories: 100
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg