Raspberry and Almond Shortbread Thumbprints
- 1 c. butter, softened
- 2/3 c. white sugar
- 1/2 t. almond extract
- 2 c. flour
- 1/2 c. seedless raspberry jam
- 1/2 c. powdered sugar
- 3/4 t. almond extract
- 1 t. milk
Preheat oven to 350 degrees. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 t. almond extract. Mix in flour until dough comes together. Roll dough into 1 balls, and place on an ungreased cookie sheet. Make a small dent in cookie. Fill the dent with about 1/4t. jam. Bake 12-14 minutes, or until lightly browned.
Glaze: Mix the powdered sugar, 3/4 t. almond extract, and milk until smooth. Drizzle lightly over warm cookies.