Raspberry Almond Shortbread Thumbprints - cooking recipe

Ingredients

1 c. (2 sticks) butter, softened
2/3 c. sugar
2 tsp. almond extract
2 c. flour
2/3 c. raspberry jam
1 c. confectioners sugar
2 to 3 tsp. water

Preparation

Preheat oven to 350\u00b0. Cream butter and sugar until light and fluffy. Add 1/2 teaspoon almond extract and mix. Add flour gradually. Chill, covered, for 1 hour. Shape dough into 1-inch balls and place 2-inches apart on greased cookie sheets. Make an indentation in each cookie with thumb. Fill each indentation with 1/2 teaspoon jam. Bake 14 to 18 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute and remove to wire racks to cool completely.