Raspberry And Almond Shortbread Thumbprints

Ingredients

• Servings: 3
• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together butter and white sugar until smooth. mix in 1/2 teaspoon almond extract. mix in flour until dough comes together. roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• bake for 14 to 18 minutes in preheated oven, or until lightly browned. let cool 1 minute on the cookie sheet.
• in a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. drizzle lightly over warm cookies.