Raspberry Almond Shortbread Thumbprint Cookies

By dmscott52

Ingredients

• Cookies:
• 2/3 cup sugar
• 1 cup butter, softened
• 1/2 tsp. almond extract
• 2 cups all purpose flour
• 1/2 cup raspberry jam
• Glaze:
• 1 cup powdered sugar
• 1-1/2 tsp. almond extract
• 2-3 tsp. water

Preparation

Step 1

Heat oven to 350 degrees.

In a large mixer bowl combine sugar, butter and almond extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low; add flour. Beat until well mixed (2-3 minutes).
**Cover and chill dough at least one hour.

Shape dough into 1- inch balls. Place 2 inches apart on cookie sheets. With thumb make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand one minute, remove from cookie sheet. Cool completely.

Meanwhile, in a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.