Raspberry Filled Almond Shortbread With Almond Glaze - cooking recipe

Ingredients

1 cup softened butter
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Glaze
1 cup confectioners' sugar
3 teaspoons water
1/2 teaspoon almond extract

Preparation

In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
Cream Butter and Sugar.
mix in the almond extract.
Gradually mix in flour until the dough forms a ball.
Cover and refrigerate for an hour for easier handling.
Preheat Oven to 350 degrees.
Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
Using a wooden spoon handle make and indention in the middle of the ball.
(I like using the knuckle on my first finger).
Fill with the raspberry jam.
Bake at 350 degrees for 14-18 minutes depending on your oven.
Add aditional Raspberry jam if desired (I never do this).
Remove and place on wire racks for cooling.
Mix the Glaze ingredients.
Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.