Cherry Almond Thumbprints

• Vegetarian

• Condiments

  • 1/2 cup Cherry preserves

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 1/4 tsp Almond extract
  • 1/2 cup Confectioners' sugar
  • 2/3 cup White sugar

• Dairy

  • 1 cup Butter
  • 1 tsp Milk

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 cup cherry preserves
• 1/2 cup confectioners sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Directions

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer with the paddle attached, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Add flour and mix on low speed just until dough comes together, then flash at a medium high speed for 5 seconds to form the dough into a ball. Roll dough into 1 inch balls and place on ungreased cookie sheets 2 inches apart. Make a small hole in the center of each ball (I use the ball end of a small wooden honey dipper) and fill the hole with about a 1/2 teaspoon of preserves. To minimize spreading of the cookie, you can freeze the entire sheet for 15 minutes prior to baking.
• Bake for 14 to 18 minutes in preheated oven. Depending on your baking sheet, dough may not brown at all. Immediately after removing from oven, use a spatula or plastic scraper to gently reform cookies as they may have flattened out a bit during the baking process. Let cool 5 minutes on the cookie sheet.
• In a small bowl, mix together the confectioners sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.