Shortbread Thumbprint Cookies

• FOR THE COOKIES:
• 1 cup Butter, Softened
• 2/3 cups Granulated Sugar
• 1/2 teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 1/2 cups Raspberry Or Strawberry Jam
• FOR THE ICING:
• 1 cup Powdered Sugar
• 4 teaspoons Water
• 1 teaspoon Vanilla Extract

1. 1. In a mixing bowl beat the butter, sugar and vanilla with an electric mixer. Slowly add the flour, beating in as much as possible with the mixer and then using a wooden spoon to finish mixing the flour in.
2. 2. Roll the dough into 1-inch balls and place them at least 1 1/2 inches apart on a parchment or silicon lined baking sheet. Gently press your thumb into the center of each ball to create an indentation. Place the pan in the freezer for about 10 minutes. Preheat oven to 350 F. Remove pan from freezer and fill each indentation with 1/2 teaspoon jam.
3. 3. Bake in the center of the oven for about 10 minutes or until the bottom edges are barely starting to become golden and the tops of the cookies are no longer shiny. Remove from oven, set pan on a rack and allow the cookies to cool for about 5 minutes on the pan. Then transfer them to a cooling rack or a sheet of wax paper to cool (it is important to allow them to cool some before moving them so the jam has time to cool down and set).
4. 4. Add the powdered sugar into a small mixing bowl and mix in 1 teaspoon water and the vanilla extract. Mix in additional water as needed until you get a thick, drizzling consistency. Drizzle the icing over the cooled cookies.
5. Adapted from: Parent Pretty.

butter, sugar, vanilla, allpurpose, raspberry, powdered sugar, water, vanilla

Taken from tastykitchen.com/recipes/desserts/shortbread-thumbprint-cookies-2/ (may not work)