Raspberry filled almond shortbread with almond glaze

By Foodiewife

From My Tasty Treasures

Ingredients

• Glaze:
• 1 cup softened butter
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam( or your favorite)
• 1 cup confectioner sugar
• 4 teaspoons water ( or what u need)
• 1/2 teaspoon almond extract

Preparation

Step 1

In a medium mixing bowl, cream butter and sugar. Mix in the almond extract. Gradually mix in flour until dough forms a ball. Cover and refrigerate for an hour till easy to handle.

350. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets(I do use silpat) Using a wooden spoo handle or your thumb, make an indentation(good size) in the middle of the ball. Fill with jam of your choosing.

Bake for 16 to 20 depending on your oven. Remove and place on wire racks for cooling.

Mix all glaze ingredients togeher. Using a butter knife(dipping it in glaze mixture), let the glaze run off knife creating a zigzag pattern acrosss cookie. Makes 24-30.