Raspberry Almond Shortbread Thumbprints

By á-1822

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget

Ingredients

• Cookies Ingredients:
• 1 cup LAND O LAKES Butter, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam*
• Glaze Ingredients:
• 1 cup powdered sugar
• 2 to 3 tesapoons water
• 1-1/2 teaspoons almond extract

Details

Preparation time 45mins
Cooking time 59mins

Preparation

Step 1

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased 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 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely

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

*Substitute 1/2 cup of your favorite flavor jam