Raspberry Almond Shortbread Thumbprint Cookies

By jolofson

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

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.