Raspberry Shortbread Thumbprints
makes 6 doz.
- 11/3 cup Sugar
- 2 cup Butter; softened
- 1 teaspoon Almond extract
- 4 1/2 cup Flour
- 2 cup Raspberry Jam
- Glaze - - - - - - - - - - - -
- 2 cup Powdered sugar
- 3 teaspoon Almond extract
- 1/4 cup Water
Beat sugar, butter and almond extract until creamy. Add flour and beat until well mixed. Refrigerate dough for 1 hour.
Shape dough into walnut size balls. Place 2 inches apart on baking sheets. Make indentation in center of each cookie (edges may crack slightly and fill with 1/2 teaspoon jam.
Bake at 350 F for 11 minutes or until edges are lightly browned.
Yield about 6 dozen.
Stir confectioners sugar and almond extract together.
Gradually stir in enough water for a glaze.
Pour or pipe a small amount over cooled cookies.