Raspberry Almond Shortbread Thumbprints

• 1 cup Land O Lakes Butter, softened
• 2/3 cup sugar
• 1/2 teaspoon almond flavoring
• 2 cups all-purpose flour
• 1/2 cup raspberry jam*
• 1 cup powdered sugar
• 2 to 3 teaspoons water
• 1 1/2 teaspoons almond extract

1. Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add flour; beat at low speed, scraping bowl often, until well mixed.
4. Cover; refrigerate at least 1 hour or until firm.
5. Heat oven to 350F.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart onto ungreased cookie sheets.
8. Make indentation in center of each cookie with thumb (edges may crack slightly).
9. Fill each indentation with about 1/4 teaspoon jam.
10. Bake 14-18 minutes or until edges are lightly browned.
11. Let stand 1 minute on cookie sheets; remove to cooling rack.
12. Cool completely.
13. Combine all glaze ingredients in bowl with whisk until smooth.
14. Drizzle over cookies.
15. *Substitute 1/2 cup of your favorite flavor jam.

butter, sugar, almond flavoring, flour, raspberry, powdered sugar, water, almond

Taken from www.landolakes.com/recipe/2534/raspberry-almond-shortbread-thumbprints (may not work)