Raspberry Almond Shortbread Cookies

• FOR THE SHORTBREAD:
• 2/3 cups Sugar
• 1 cup Butter, Softened
• 1/2 teaspoons Almond Extract
• 2 cups Flour
• 1/2 cups Seedless Raspberry Jam
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1/2 teaspoons Almond Extract
• 2 teaspoons Water

1. In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes.
2. Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes.
3. Cover and chill dough at least 1 hour.
4. Preheat oven to 350u0b0F.
5. Shape dough into 1-inch balls. Place the balls 2 inches apart on parchment paper lined cookie sheets. With your thumb, make an indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.
6. Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
7. Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.
8. Serving Size: 46 Cookies
9. Calories per cookie: 76, Fat: 4.1, Cholesterol: 10, Sodium: .7, Carbs: 9.7, Fiber: .08, Sugar: 4.8, Protein: .06

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

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