Raspberry Almond Shortbread Thumbprints by cwalde

[BakerAunt]

Raspberry Almond Shortbread Thumbprints
Submitted by cwalde on May 24, 2005 at 8:36 pm

These were one of my favorites of the cookies that I baked for Christmas this year. I only made 1/2 a batch and they didn't even make it to the Christmas plates. OH, YUM! Cheryl

1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups AP flour
1/2 cups raspberry jam

Glaze
1 cup powdered sugar
2 tsp. water
1 1/2 tsp. almond extract

Combine butter, sugar and 1/2 tsp. almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam.

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

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk till smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.

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