Raspberry Filled Almond Shortbread With Almond Glaze

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 1 cup softened butter
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar
• 3 teaspoons water
• 1/2 teaspoon almond extract

Recipe

• 1 in a medium mixing bowl (i prefer using a plastic bowl that has a lid).
• 2 cream butter and sugar.
• 3 mix in the almond extract.
• 4 gradually mix in flour until the dough forms a ball.
• 5 cover and refrigerate for an hour for easier handling.
• 6 preheat oven to 350 degrees.
• 7 roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
• 8 using a wooden spoon handle make and indention in the middle of the ball.
• 9 (i like using the knuckle on my first finger).
• 10 fill with the raspberry jam.
• 11 bake at 350 degrees for 14-18 minutes depending on your oven.
• 12 add aditional raspberry jam if desired (i never do this).
• 13 remove and place on wire racks for cooling.
• 14 mix the glaze ingredients.
• 15 using a butter knife (dipping it in the glaze mixture) letting the glaze run off the butter knife, zig zag the mixture across the cookies creating a continuing z.