Today in the Christmas kitchen, I'd like to share a recipe I adapted from the December 2006 issue of my favorite cooking newsletter, Cook & Tell. This recipe has become a "must-make" for Christmas every year.
RASPBERRY ALMOND THUMBPRINTS
2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam
Glaze:
1 cup confectioners' sugar
1-1/2 tsp. almond extract
2-3 tsp. water
In large bowl, cream together sugar, softened butter, and 1/2 tsp. extract. Beat at medium speed for 2 minutes. Reduce speed to low and add flour until well mixed.
Heat oven to 350º. Form dough into 1-inch balls and place 2 inches apart on cookie sheets. Make an indentation in each cookie with your thumb; fill indentation with jam.
Bake at 350º for about 15 minutes or until edges of cookies are lightly browned. Let stand on cookie sheets for about 1 minute before removing to rack.
Let cookies cool on wire racks. I like to place waxed paper under the cooling racks before glazing the cookies.
Stir together the glaze ingredients, using only enough of the water to make a good glazing consistency. Drizzle glaze over cookies. Let set completely before storing or stacking cookies.
Yield: 3-1/2 dozen.
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