Raspberry Almond Thumbprint Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 2 cups all-purpose flour (about 252g)
02 - ¼ teaspoon fine salt
03 - 1 cup unsalted butter, softened to room temperature (226g)
04 - ⅔ cup granulated white sugar (135g)
05 - ½ teaspoon pure almond extract
06 - ½ cup smooth raspberry jam without seeds (4 oz jar)

→ Sweet Almond Glaze

07 - 1 cup confectioners' sugar, sifted (115g)
08 - 2-3 teaspoons cool water, as needed for consistency
09 - ½ teaspoon almond extract (adjust to taste preference)

# Instructions:

01 - In a medium bowl, whisk together the flour and salt until evenly combined. Set this mixture aside for later use.
02 - Using a large mixing bowl, cream together the softened butter, granulated sugar, and almond extract with an electric mixer on medium speed until the mixture becomes light and fluffy. Scrape down the bowl sides as needed. Switch to low speed and gradually incorporate the flour mixture until just combined. Wrap the dough and chill in the refrigerator for 1 hour.
03 - Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, spacing them 2 inches apart on the prepared pan. Using your pinky finger, gently press straight down into the center of each ball to create a small well (about halfway deep). Fill each indentation with a generous ¼ teaspoon of raspberry jam.
04 - Bake for 11-15 minutes, watching carefully until the edges turn just lightly golden brown. Allow cookies to rest on the pan for 1 minute before transferring to a wire cooling rack. Let them cool completely before glazing.
05 - In a small bowl, whisk together the powdered sugar, water, and almond extract until smooth and drizzle-ready. Drizzle the glaze over the cooled cookies in decorative patterns and allow to set completely before serving.

# Notes:

01 - These delicate thumbprint cookies are perfect for any occasion, not just holidays! The key to success is keeping the dough well-chilled to prevent spreading.
02 - When making the thumbprint indentations, use your smallest finger and press straight down - avoid making the wells too deep or wide, as this can cause excessive spreading during baking.
03 - For best results, use high-quality unsalted butter and make sure to measure flour by spooning it lightly into the cup rather than scooping directly from the bag.
04 - If your dough seems too dry or crumbly, add an extra tablespoon of softened butter to bring it together properly.

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