These Sourdough Thumbprint Cookies are sweet and buttery, with a delicious raspberry almond flavor. Made with sourdough ...

Directions In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add ...

Bake the cookies for 12–15 minutes or until lightly golden around the edges. Allow them to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, roll out the ...