Eat: Raspberry Almond Thumbprint Cookies

Eat: Raspberry Almond Thumbprint Cookies


  • 2/3 cup sugar
  • 1 cup butter, softened
  • ½ tsp. almond extract
  • 2 cups flour
  • ½ cup raspberry jam


  • 1 cup powdered sugar
  • 1½ tsp. almond extract
  • 2 to 3 tsp. water


Heat oven to 350 degrees. In large bowl combine sugar, butter and almond extract until creamy. Add flour and mix well. Cover and chill dough for at least one hour. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ tsp. of jam. Bake for 14 to 18 minutes or until edges are lightly browned. Remove from cookie sheet. Cool completely. Stir glaze ingredients together until smooth and drizzle over cooled cookies.

This recipe, provided by Allwynne Fine, is a favorite of Concord City Auditorium (Audi) patrons at intermission.