These fingerprint raspberry cookies are a delicious cookie that melts in your mouth and combines the flavors of butter bread and raspberry, and is covered with a delicious almond glaze.
1 cup (226g) butter, softened
2/3 cup (150g) granulated sugar
1/2 teaspoon almond extract
1 large egg yolk
2 cups (256g) all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup (63g) confectioners’ sugar
3/4 teaspoon almond extract, optional
1 teaspoon of milk
Preheat the oven to 350°F.
In a medium bowl, spread butter and white sugar until smooth. Mix 1/2 teaspoon almond extract, egg yolk and flour until dough is smooth.
Cool the dough for 15-30 minutes.
Roll the dough into 1 1/2 inch balls and place them on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill the impression with jam.
Bake for 14 to 18 minutes in a preheated oven, or until lightly browned.
In a medium bowl, mix the confectioners’ sugar, 3/4 teaspoon of the exact almond and the milk until smooth.
Sprinkle over hot cookies.