Raspberry Almond Thumbprint Cookies

• 1 c. powdered sugar
• 1 c. butter, softened
• 1/2 tsp. salt
• 2 tsp. almond flavoring
• 2 c. flour
• 1/2 c. finely chopped almonds
• 1/3 c. raspberry jam
• 1 white confection baking bar (2 oz.)

1. Cream powdered sugar, butter, salt and almond flavoring until light and fluffy.
2. Stir in flour.
3. Shape dough into 1 1/2-inch balls.
4. Roll cookies in finely chopped almonds.
5. Place on an ungreased baking sheet about 2-inches apart.
6. Make a depression in the center of the cookie with thumb.
7. Bake at 350u0b0 for 12 to 16 minutes or until edges are lightly brown.
8. Fill depression with 1/4 teaspoon raspberry jam or enough to fill center.
9. Melt white confection baking bar in double boiler; drizzle over cookie.

powdered sugar, butter, salt, almond flavoring, flour, almonds, raspberry jam, white confection baking

Taken from www.cookbooks.com/Recipe-Details.aspx?id=106964 (may not work)