Thumbprint Cookies (Print Version)

# Ingredients:

01 - ⅓ cup powdered sugar, unsifted.
02 - 1 stick unsalted butter, room temperature.
03 - 1 large egg yolk.
04 - 1 teaspoon vanilla extract.
05 - ¼ teaspoon fine salt.
06 - ⅛ teaspoon almond extract.
07 - 1¼ cups all-purpose flour.
08 - ⅓ cup white sugar for rolling.
09 - ½ cup fruit jam.
10 - 1 cup powdered sugar.
11 - 1 tablespoon milk (or water).

# Instructions:

01 - Preheat oven to 325°F.
02 - Mix powdered sugar and butter until creamy.
03 - Add yolk, vanilla, salt, almond extract.
04 - Blend in flour just until combined.
05 - Scoop 1-tablespoon dough balls.
06 - Roll in sugar, then smooth between palms.
07 - Place on lined baking sheet.
08 - Make wells using finger or spoon handle.
09 - Fill wells with jam.
10 - Tap pan to settle jam.
11 - Bake 15 minutes until light golden.
12 - Cool 5 minutes on pan.
13 - Transfer to rack.
14 - Mix icing ingredients.
15 - Drizzle icing in zigzag pattern.

# Notes:

01 - Can make rounder cookies with less jam or flatter ones with more jam.
02 - Don't chill dough before using.
03 - Use water instead of milk for icing if preferred.

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