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Raspberry Thumbprint Butter Cookies

Created by KittenCal on November 2, 2011

1 cup butter, softened (no substitutes)
1/2 teaspoon almond extract (optional)
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar (sifted to remove small lumps, if you prefer a sweeter taste increase to 3/4 to 1 cup)

1/4 cup cornstarch
1 1/2 cups all-purpose flour
24 teaspoons raspberry jelly (can use strawberry jam or jelly or use 24 candied red or green cherries)

Step 1: Preheat oven to 325 degrees F, then lightly grease a cookie/baking sheet.
Step 2: In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
Step 3: In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
Step 4: Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart, then push down slightly using the palm of your hand then make a small indent in the middle of each cookie
Step 5: Spoon about 1 teaspoon jelly or jam into the hole.
Step 6: Bake for about 8-10 minutes (watch closely that the edges do not brown too much)cool on wire racks.