Raspberry Almond Shortbread Thumbprints

• Cookies
• 2/3 cup sugar
• 1 cup butter (no substitutes)
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup raspberry jam (seedless is my preference)
• Glaze
• 1 cup powdered sugar
• 1 1/2 teaspoons almond extract
• 2 -3 teaspoons water

1. Heat oven to 350u0b0F
2. In large mixer bowl combine sugar, butter, and almond extract.
3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
4. Reduce speed to low; add flour.
5. Continue beating until well mixed (1 to 2 minutes).
6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
7. With thumb, make indentation in center of each cookie (edges may crack slightly).
8. Fill each indentation with about 1/4 t. jam.
9. Bake for 14 to 18 minutes or until edges are lightly browned.
10. Let stand 1 minute; remove from cookie sheet.
11. Glaze:
12. In small bowl stir together powdered sugar and 11/2 t. almond extract.
13. Gradually stir in enough water for a thin glaze.
14. Drizzle over cooled cookies.
15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

cookies, sugar, butter, almond extract, flour, raspberry, powdered sugar, almond, water

Taken from www.food.com/recipe/raspberry-almond-shortbread-thumbprints-150754 (may not work)