Raspberry Almond Shortbread Thumbprints

1. 1

   Heat oven to 350u00b0F

2. 2

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

3. 3

   Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).

4. 4

   Reduce speed to low; add flour.

5. 5

   Continue beating until well mixed (1 to 2 minutes).

6. 6

   Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.

7. 7

   With thumb, make indentation in center of each cookie (edges may crack slightly).

8. 8

   Fill each indentation with about 1/4 t. jam.

9. 9

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

10. 10

    Let stand 1 minute; remove from cookie sheet.

11. 11

    Glaze:

12. 12

    In small bowl stir together powdered sugar and 11/2 t. almond extract.

13. 13

    Gradually stir in enough water for a thin glaze.

14. 14

    Drizzle over cooled cookies.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.