Gluten Free Cranberry Thumbprint Cookies with Almond Glaze

Preheat oven to 375°F. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. Add the egg and almond extract, and mix for 30 seconds. Gradually add flour, a little at a time, and mix on low until just combined.

Roll dough into teaspoon-sized balls and place on a large nonstick baking sheet. Make a small indentation in the center of each ball and fill with a small scoop of cranberry sauce. Chill for 20 minutes before baking.

Bake for 8-10 minutes. Let rest for 5 minutes on the baking sheet, then move to a rack to cool completely.

Whisk powdered sugar and milk together until smooth. Whisk in the almond extract. Pour the glaze into a small sandwich bag and cut a small hole in the corner of the bag. Place a piece of waxed paper under the rack. Drizzle the glaze in a crisscross pattern over cookies. Let harden for 10-20 minutes before packaging as gifts.