Raspberry - Almond Shortbread Thumbprints

courtesy of Eliza Capone & Krista Riley


2/3 c sugar
1 c butter (softened)
1/2 tsp almond extract
2 c all-purpose flour
1/2 c raspberry jam (prefer seedless)

Almond Glaze

1 c powdered sugar
1-1/2 tsp almond extract
1-3 tsp water

Preheat oven to 350 degrees. In a large bowl, combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (2-3 min). Reduce speed to low, add flour. Beat, scraping bowl often, until well mixed (2-3 min). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill indentation with about 1/4 tsp of jam. Bake 14-18 min or until edges are lightly browned. Let stand 1 min; remove from cookie sheet. Drizzle with Almond glaze, then allow to cool completely.