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Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes


  • 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


  • In this particular recipe we don’t need to preheat the oven just yet, so jump right into the making!
  • In your mixing bowl add the butter and start the mixer, about 30 seconds to get the butter ready, then add in 2/3cup of granulated sugar and ½ tsp of almond extract.
  • While the mixer is still on begin adding 2 cups of flour, adding slowly until it’s not mixing in well any longer, then move over to mixing by hand or with a wooden spoon. Once all the flour has been added cover and leave to chill in the fridge for one hour.
  • Now is the time to get the oven preheated, 350F for these cookies.
    While it’s warming make 1 inch balls of dough and place them on the cookie sheet about 2 inches apart.
  • Add a thumbprint to the center of each then add ½ tsp of jam into each thumbprint. Once each cookie has jam take a bit of sugar and sprinkle lightly over the cookies.
  • Bake until cookie edges are slightly browned, approximately 10 minutes, depending on your oven. Leave these on that cookie sheet for a minute or two to start cooling, then move them too a cooling rack.
  • Once cooled icing can be added. Mix 1 cup of powdered sugar with 1 tsp of water and 1 ½ tsp almond extract.
  • Continue to add 2-3 more tsp of water until a thin icing mixture is created. Use a spoon or spatula to drizzle this icing over each cookie for added flavour and decoration.
  • These will look beautiful plated on a seasonal plate, or wrapped in cellophane bags for gift giving, or just presented as a snack with your morning coffee. Stock  up with this recipe that makes 3 dozen cookies in each batch, and rest knowing you are ready for company, school, gifts, or to treat yourself after a long day with tea and cookies.
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