Blackberry Almond Shortbread Thumbprints Recipe

• 2/3 c. Sugar
• 1 c. Butter, softened
• 1/2 tsp Almond extract
• 2 c. All-purpose flour
• 1/2 c. Jam, Blackberry
• 1 c. Sugar, confectioner's
• 1 1/2 tsp Almond extract
• 2 tsp Water

1. Heat oven to 350.
2. In large mixer bowl combine sugar, butter and almond extract.
3. Beat at medium speed, scraping bowl often, till creamy (1 to 2 min).
4. Reduce speed to low; add in flour.
5. Continue beating till well mixed
6. (1 to 2 min).
7. Shape dough into 1-inch balls.
8. Place 2 inches apart on cookie sheets.
9. With thumb, make indentation in center of each cookie (edges may crack slightly).
10. Fill each indentation with about 1/4 tsp.
11. jam.
12. Bake for 14 to 18 min or possibly till edges are lightly browned.
13. Let stand 1 minute; remove from cookie sheet.
14. In small bowl stir together confectioner's sugar and 1-1/2 tsp.
15. almond extract.
16. Gradually stir in sufficient water for a thin glaze.
17. Drizzle over cooled cookies.
18. Makes 3 1/2 dozen cookies.
19. Store in airtight containers up to 1 week or possibly freeze up to 3 months.
20. Tip: If cookies are spreading too much, refrigeratedough 1 hour or possibly stir in 1 to 2 Tbsp.
21. flour.

sugar, butter, allpurpose, blackberry, sugar, water

Taken from cookeatshare.com/recipes/blackberry-almond-shortbread-thumbprints-86172 (may not work)