Raspberry Almond Shortbread Thumbprints
2/3 cup sugar
1 cup butter, softened (2 sticks)
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
11/2 tsp almond extract
2-3 tsp water.
1. Heat oven to 350degrees. In mixing bowl combine sugar, butter and almond extract. Beat at medium until creamy. Reduce speed to low and add flour. Beat until well mixed.
2. Shape dough into 1" balls. Put 2" apart on cookie sheets. With thumb, make a dent in center of each cookie (edges may crack slightly) Fill indentation with a tiny amount of jam.
3. Bake for 14-18 minutes or until edges are lightly brown. Let stand for 1 minute.; remove from cookie sheet. Cool 10 minutes.
4. Meanwhile, in a small bowl stir together powdered sugar, 11/2tsp almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.
Kara @ Kara's Kitchen Creation is having a cookie swap and I have joined. There are lots of yummy cookies - go check them out.