This is a pretty simple recipe. One thing I would suggest is that you use jam or jelly and not a low sugar spread. Low sugar spreads do not have enough sweetness to them and the flavor vanishes into the cookies (at least mine did). I also tried to top with an icing with almond flavoring. This could work, as there are raspberry almond thumbprints on this site that use it. But I found it was a little over powering, so next time I will stick with the recommended vanilla.
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