Raspberry Thumbprint Cookies

Ingredients

•  1 c butter
• 2/3 c white sugar
• 2 c flour
• raspberry jam
• 1/2 c powdered sugar
• 1-4 tsp milk

Directions:

• Preheat oven to 350
• Beat butter and sugar until creamy.  
• Add flour and mix until dough comes together.  (It will be a little crumbly, if it's too crumbly add a few splashes of milk.)
• Roll dough into 1" balls and place on cookie sheets about 2" apart.  
• Use thumb to press down and make a dent in the center of each ball, then fill with jam.
• Bake in batches for about 14 min; allow to cool on cookie sheet for a few minutes. (don't let them get brown or they will be too hard)
• Mix powdered sugar and milk together in zip lock bag until smooth.  Cut small corner of the bag and drizzle lightly over warm cookies. 

From Amelia Lusk