Raspberry Almond Shortbread Thumbprints

By WaffleCrumbs

Raspberry Almond Shortbread Thumbprints are delicious shortbread cookies filled with raspberry jam.

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 teaspoons almond extract
• 2 cups all purpose flour
• 1/2 cup raspberry jam
• 1 cup powdered sugar
• 2-3 teaspoons water
• 1 1/2 teaspoons almond extract

Preparation

Step 1

Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.