Raspberry Almond Shortbread Thumbprints - cooking recipe

Ingredients

Cookies
2/3 cup sugar
1 cup butter (no substitutes)
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam (seedless is my preference)
Glaze
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 -3 teaspoons water

Preparation

Heat oven to 350\u00b0F
In large mixer bowl combine sugar, butter, and almond extract.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Reduce speed to low; add flour.
Continue beating until well mixed (1 to 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 t. jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.
Glaze:
In small bowl stir together powdered sugar and 11/2 t. almond extract.
Gradually stir in enough water for a thin glaze.
Drizzle over cooled cookies.
TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.