Raspberry Almond Shortbread Thumbprint Cookies

2/3 cupsugar
1 cup (2 sticks)unsalted butter, softened
1/2 teaspoonalmond extract
2 cupsflour
1/2 cupraspberry jam
1 cuppowdered sugar
1-1/2 teaspoonsalmond extract
3 teaspoonswater


1. Heat oven to 350 degrees F.

2. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat until well-mixed (2 to 3 minutes). Cover and chill dough for at least 1 hour.

3. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With your thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon of jam.

4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely on rack.

5. Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle glaze over cooled cookies. Makes 3-1/2 dozen cookies.

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