Name: Bowl of Jelly Thumbprint Cookies
Ingredients: 2/3 cup sugar; 1 cup butter, softened; 1/2 teaspoon almond extract; 1 cup powdered sugar; 1 1/2 teaspoon almond extract; 2 cup all-purpose flour; 2 to 3 teaspoons water; 1/2 cup raspberry or apricot jam

Bowl of Jelly Thumbprint Cookies

Christmas cookie recipes are the best when they combine aesthetic appeal and incredible flavor. These Bowl of Jelly Thumbprint Cookies are like Santa's Bowl of Jelly! These thumbprint cookies are perfect for Christmas parties and gifts.

Notes

Storage directions: Store in airtight containers up to 1 week or freeze up to 3 months.

Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour.

Ingredients

2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
1 cup powdered sugar
1 1/2 teaspoon almond extract
2 cups all-purpose flour
2 to 3 teaspoons water
1/2 cup raspberry or apricot jam

Instructions

Heat oven to 350 degrees F.
In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes).
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 1/4 teaspoon raspberry jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.
In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond extract.
Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.