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Raspberry Thumbprint Drops

1 c. butter, softened

½ c. sugar

1 egg yolk

½ teaspoon salt

2 c. flour

½ c, red raspberry preserves

½ teaspoon almond extract

2 ounces semisweet chocolate


Beat butter and sugar with mixer on medium speed. With mixer on low speed beat in egg yolk, almond, and salt. Beat in flour.  Cover and chill in refrigerator for 45 min.


Preheat oven to 350 make 1 inch balls. Make a hole in the middle of each cookie with the end of a wooden spoon. Bake for 11-12 min.


Fill cookies with raspberry preserves. Drizzle with chocolate.  {I microwaved them just a bit, then put the melted chocolate in a ziploc baggie, cut a small slit on the corner end and drizzled away}.