Raspberry Shortbread Cookies - cooking recipe

Ingredients

1 cup butter, softened (no substitutes)
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 - 1/2 cup seedless raspberry jam
Glaze
1 cup powdered sugar
2 -3 teaspoons water
1/2 teaspoon almond extract

Preparation

In a mixing bowl, cream butter and sugar.
Beat in extract; gradually add flour until dough forms a ball.
Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1 inch balls.
Place 1 inch apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center.
Fill with jam.
Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Spoon additional into cookies if desired.
Combine glaze ingredients and drizzle over cookies.