Raspberry Almond Shortbread Thumbprints

Cookies 2/3 c Sugar

1 c Butter; softened

1/2 ts Almond extract

2 c All-purpose flour

1/2 c Raspberry jam

Glaze 1 c Powdered sugar

1 1/2 ts Almond extract

2 To

3 ts Water

Recipe by: Land O'Lakes

Preheat oven to 350 degrees. In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well-mixed (1 to 2 minutes). Shape dough into 1" balls. 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 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand on cookie

sheet for 1 minute before removing to a wire rack to cool. In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water to make a thin glaze. Drizzle over cooled cookies.
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