Raspberry Almond Thumbprint Cookies

Makes: About 32 cookies

Ingredients

Cookies

• 1 cup (226g) unsalted butter, softened

• 2/3 cup (135g) granulated sugar

• 1 teaspoon Watkins Baking Vanilla

• 1 teaspoon Watkins Pure Almond Extract

• 2 and 1/4 cups (281g) all-purpose flour

• 1/2 teaspoon salt

Filling

• 1/2 cup raspberry preserves

Almond Glaze

• 1 cup (120g) powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon Watkins Pure Almond Extract

Instructions

1. In a large bowl, beat the butter and sugar together until creamy and smooth, about 2 minutes.

2. Mix in the Watkins Baking Vanilla and Watkins Pure Almond Extract until combined.

3. Add the flour and salt, mixing on low speed until a soft dough forms.

4. Cover and chill the dough for 30 minutes.

5. Preheat oven to 350°F. Line two baking sheets with parchment paper.

6. Roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared baking sheets.

7. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.

8. Fill each indentation with about 1/2 teaspoon raspberry preserves.

9. Bake for 13–15 minutes, or until the edges are lightly golden.

10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. To make the glaze, whisk together powdered sugar, milk, and Watkins Pure Almond Extract until smooth. Drizzle over cooled cookies.

12. Allow glaze to set before serving.