Raspberry and Almond Shortbread Thumbprint Cookies

A shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Makes 3 dozen cookies

Ingredients

Dough and filling:

1 cup softened butter
2/3 cup white sugar
1/2 tsp almond extract
2 cups flour
1/2 cup raspberry jam (Seedless)

Glaze:

1/2 cup confectioners sugar
3/4 tsp almond extract
1 tsp milk

Procedure

Preheat oven to 350 degrees fahrenheit
In a medium bowl, combine the butter and sugar until smooth.
Mix in the 1/2 tsp almond extract, then slowly add in the flour, mixing it continuously until the ingredients turn into dough.
Roll the dough into balls and place them onto an ungreased cookie sheet.
Using your thumb, make a small hole in the middle of each cookie. Then, fill the hole with the raspberry jam.
Bake the cookies in the oven for 14 - 18 minutes, or until lightly browned. Once cooked, take the cookies out of the oven, transfer them to a cooling rack, and let them cool.
In a medium bowl, combine the confectioners sugar, almond extract, and milk together to form the glaze. Mix until smooth.
Drizzle the glaze over the cookies.

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