Raspberry Almond Thumbprint Cookies

Instructions

1. In a stand mixer add the butter and sugar, mix until fully incorporated and lightened in color.
2. Add in the flour 1/2 cup at a time, mixing until fully incorporated after each addition. The dough should hold together without being sticky or crumbly.
3. Portion out the dough using a 1 tablespoon sized cookie scoop. Roll each portion into a smooth ball and flatten slightly to make a hocky puck shape.
4. Place the portioned out dough onto a parchment covered cookie sheet.
5. Using a round 1/4 teaspoon measuring spoon, press indentations into each cookie. If you don't have a round measuring spoon, you can use your finger.
6. Fill each indentation with a rounded 1/4 teaspoon of jelly, enough to fill the indentation without over-filling.
7. Place the cookie sheet in the fridge and chill for 30 minutes.
8. While the cookies are chilling, preheat the oven to 350.
9. Bake for 15-18 minutes. The cookies will be soft and just starting to brown around the edges.
10. Let the cookies rest on the cookie sheet for 5-10 minutes before moving to a cooling rack.
11. To make the glaze, add the powdered sugar to a small bowl.
12. Add in the almond extract and 2 teaspoons of water, whisk to combine.
13. Add in more water, 1 teaspoon at a time, to reach the desired consistency. You want the glaze thin enough to drizzle, but still hold it's shape.
14. Drizzle the glaze over the cooled cookies.