Raspberry Shortbread Cookies

• 1 cup butter, softened (no substitutes)
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/3 - 1/2 cup seedless raspberry jam
• Glaze
• 1 cup powdered sugar
• 2 -3 teaspoons water
• 1/2 teaspoon almond extract

1. In a mixing bowl, cream butter and sugar.
2. Beat in extract; gradually add flour until dough forms a ball.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Roll into 1 inch balls.
5. Place 1 inch apart on ungreased baking sheets.
6. Using the end of a wooden spoon handle, make an indentation in the center.
7. Fill with jam.
8. Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
9. Remove to wire racks to cool.
10. Spoon additional into cookies if desired.
11. Combine glaze ingredients and drizzle over cookies.

butter, sugar, almond extract, flour, seedless raspberry jam, powdered sugar, water, almond extract

Taken from www.food.com/recipe/raspberry-shortbread-cookies-37547 (may not work)