Almond Thumbprint Cookies

These yummy almond laced cookies filled with raspberry jam should be on everyone's cookie tray this season.

Ingredients

1/2 cup butter, room temperature
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1 teaspoon baking powder
2 1/2 cups flour
1/2 cup seedless raspberry preserves
confectioners' sugar, optional

Directions

Preheat oven to 375 °.

Using an electric mixer cream together butter and honey. Add sugar and beat until light and fluffy. Add egg, almond extract, salt and baking powder. Mix well. Stir in flour.

Using your hands roll dough into 1-inch balls and place on an ungreased cookie sheet, 2 inches apart. With your thumb press an indentation in each cookie. Fill with 1/2 teaspoon of preserves.

Bake about 8 minutes or until bottoms are light brown. Remove from oven immediately and let cool on wire rack. Sift a small amount of confectioners’ sugar over cookies once cooled, if desired.

Yield: approx. 3 dozen


golden blossom honey product