Recipe: Raspberry Almond Shortbread Thumbprint Cookies

Cookies
2/3 cup sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

Glaze
1 cup powdered sugar
1 1/2 tsp almond extract
2-3 tsp water

1. Heat oven to 350. In large bowl combine sugar, butter and almond extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low; add flour. Beat until well mixed (2-3 minutes). Cover and chill dough at least one hour.
2. Shape dough into 1-inch balls (or use scooper). Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.
3. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
4. Meanwhile, in small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.

Makes 3 1/2 dozen cookies.

TIP: Fill a ziploc sandwich bag with the jam, then snip a small-ish size hole in the bottom corner of the bag. Do the same for the glaze. Makes clean-up a breeze, and you're able to control the amount of jam/glaze you're using much better than with just a spoon.