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Raspberry Almond Shortbread Thumbprint Cookies

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Ingredients

  • 1 cup soft butter
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam or your favorite flavor jam
  • Glaze
  • 1 cup powdered sugar
  • 2-3 teaspoons water
  • 1 1/2 teaspoon almond extract

Details

Preparation

Step 1

Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often until creamy. Add flour, beat at low speed until well mixed.

Refrigerate at least 1 hour

Heat oven to 350

Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheet. Make indentation in center of each cookie with thumb. Edges may crack slightly. Fill each indentation with about 1/4 teaspoon jam

Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets. Remove to cooling rack. Cool completely

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

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