Raspberry Thumbprint Butter Cookies - cooking recipe

Ingredients

1 cup butter, softened (no subsitutes)
1/2 teaspoon almond extract (optional)
2 teaspoons vanilla
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
24 teaspoons raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)

Preparation

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