Raspberry Shortbread Thumbprints

By á-44884

makes 6 doz.

Ingredients

• 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

Preparation

Step 1

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.

Glaze:

Stir confectioners sugar and almond extract together.

Gradually stir in enough water for a glaze.

Pour or pipe a small amount over cooled cookies.