Raspberry Almond Shortbread Thumbprints
Dessert
Cookies
Ingredients
2/3 cup sugar
1 cup BUTTER, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Instructions
Heat oven to 350°. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1-2 minutes). Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. GLAZE: 1 cup powdered sugar, 1 1/2 teaspoons almond extract, 2 to 3 teaspoons water. In small bowl stir together sugar and 1 1/2 teaspoons almond extract. Gradually stir in water for a thin glaze. Drizzle over cooled cookies. STORAGE DIRECTIONS: Store in airtight containers up to 1 week or freeze up to 3 months.