Raspberry Almond Shortbread Thumbprints

Directions

Heat oven to 350℉ (180℃).

In large mixer bowl combine sugar, butter and almond extract.

Beat at medium speed, scraping bowl often, for 1 to 2 minutes, or until creamy.

Reduce mixer speed to low; add flour.

Continue beating for 1 to 2 minutes, or until well mixed.

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 ¼ teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned.

Let stand 1 minute before removing from cookie sheet.

In small bowl stir together confectioner’s sugar and 1½ teaspoons almond extract.

Gradually stir in enough water for a thin glaze.

Drizzle over cooled cookies.

Store in airtight containers up to 1 week or freeze up to 3 months.

Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour.