Raspberry Almond Shortbread Thumbprints

By Spookie

Ingredients

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

Details

Servings 4
Adapted from cdkitchen.com

Preparation

Step 1

Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1-2 minutes).

Shape dough into 1 inch balls. Place 2 inches apart on cookies sheets. With thumb, make indentation in center of each cookie (edges may crack slightly).

Fill each indentation with about 1/4 tsp jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet.

In small bowl stir together powdered sugar and 1-1/2 tsp almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.