Fingerprint Cookies

1 cup (2 sticks) butter, softened
2/3 cup sugar
1 teaspoon almond extract
2 cups flour
heart-shaped cookie cutter
1/2 cup raspberry jam

1 cup powdered sugar
1 teaspoon almond extract
3-4 teaspoons water

1. Preheat oven to 350 degrees F.
2. Beat butter, sugar and almond extract in a large mixing bowl.
3. Gradually mix in flour and beat until smooth.
4. Put dough on wax paper, shaping dough into a large disc. Chill for 30 minutes.
5. On floured surface, roll dough to 1/2-inch thickness.
6. With heart cookie cutter, cut each cookie. Before removing cutter from cookie, use finger to press diagonally into center of dough. Press finger again at opposite angle to create a heart-shaped imprint. Then place cookie on an ungreased baking sheet.

7. Fill each heart with 1/2 teaspoon jam.
8. Bake for 13–16 minutes. Cool cookies to room temperature.
9. Mix powdered sugar, almond extract and water to make a glaze.
10. Place wax paper under cooling rack and use a fork to drizzle glaze onto the cookies.

Photos © Focus on the Family/Jenny Dillon

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