Raspberry Almond Shortbread Thumbprint Cookies
- 1 cup 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
- 2-3 teaspoons water
- 1 1/2 teaspoons almond extract
Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add flour; beat at low speed, scraping bowl often, until well mixed.
Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350 F.
Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.
Bake 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Amount: 42 cookies