Raspberry Almond Shortbread Thumbprints
Ingredients for cookies:
2/3 cup sugar
1 cup butter, softened
½ teaspoon almond extract
2 cups all-purpose flour
½ cup raspberry jam
Ingredients for glaze:
1 cup powdered sugar
1 ½ teaspoon almond extract
2 – 3 teaspoons water
Preheat oven to 350
Combine sugar, butter, and almond extract (1/2 teas.) and beat at medium speed, scraping bowl often, until creamy (1 – 2 minutes).
Reduce speed to low, add flour. Beat until well-mixed (1 – 2 minutes).
Shape into 1 inch balls. Place 2 inches apart on cookie sheet.
With thumb, make indentations and fill with jam.
Bake about 14 minutes until edges are lightly browned.
Let stand for one minute before removing from sheet.
In small bowl, stir together powdered sugar and 1 ½ teaspoon almond extract.
Gradually stir in enough water for a thin glaze.
Drizzle over cooled cookies.
Makes 3 ½ dozen.
Store in airtight container for one week or in freezer for three months.
