Jam Thumbprint Cookies

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• 2 cups butter, softened
• 1 1/3 cups sugar
• 1 teaspoon almond extract
• 4 cups all-purpose flour
• 1 cup apricot jam or 1 cup peach jam or 1 cup raspberry jam
• 2 cups powdered sugar
• 1 -2 tablespoon rum
• 1/2 teaspoon almond extract
• 1/2 cup finely chopped almonds

Recipe

• 1 combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
• 2 reduce speed to low; add flour, beat until well mixed cover; refrigerate at least 1 hour.
• 3 preheat oven to 350 degrees f.
• 4 shape dough into 1-inch balls.
• 5 place 2" apart on ungreased cookie sheets.
• 6 make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
• 7 bake for 15 to 18 minutes til edges are lightly browned.
• 8 let stand 1 minute; remove from cookie sheet.
• 9 cool completely.
• 10 meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
• 11 drizzle over cooled cookies; sprinkle with finely chopped almonds.