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Raspberry Almond Shortbread Thumbprints
Cookies:
2/3 cup sugar
1 cup butter, softened
1/2 tsp pure almond extract
2 cups all purpose flour
1/2 cup raspberry jam (or your favorite jam)
Glaze:
1 cup powdered sugar
1-1/2 tsps pure almond extract
2-3 tsps water
Directions:
Heat oven to 350F.
In large mixer bowl combine sugar, butter & pure almond extract. Beat at med
speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make
indentation in center of each cookie (edges may crack slightly). Fill each
indentation with about 1/4 tsp jam. Bake 14-18 mins or until edges are lightly
browned. Let stand 1 min; remove from cookie sheets. Cool 10 mins.
Meanwhile, in small bowl stir together powdered sugar, 1-1/2 tsps pure almond
extract & enough water to make a thin glaze. Drizzle over cookies.
Cool completely.
Makes : 3-1/2 dozen Cookies
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