Ever since having our little one (19 months ago), I haven’t been baking as much as I used to in the past. I think the main reason is the fact that I spend my days chasing after a busy little bee all day, nor, do I want the temptation around my house. After all, I have worked really hard to lose all of the baby weight. The extra calories are just not worth it in my mind. And, I love my clothes that much.
However, I do think about baking during nap time, but then I end up folding laundry or vacuuming instead (I know, oh so glamorous, right?). No, really, I love taking care of my little family.
Enough rambling for now, and back to the baking. I’ve never made thumbprint cookies. Have you? These look and sound delicious. So, I plan on making these this weekend. Of course, much to my husband’s dismay, I will give most of them away, like I always do. I just love this time of year – the perfect excuse to bake for family and friends!
Ingredients:
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract
Directions:
1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
