Raspberry Almond Shortbread Thumbprints
2/3 cup sugar
1 cup butter (softened)
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry preserves or jam
1 cup sifted powdered sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
Heat oven to 350
In a large mixing bowl combine sugar, butter and almond extract. Beat at medium speed till creamy (2-3 min). Reduce speed to low and add flour slowly, mixing well (2-3 min). Cover and chill dough at least 1 hour.
Shape dough into 1 inch balls and place on cookie sheets. With thumb, made an indention in the center of each cookie, then fill with about 1/4 teaspoon preserves or jam.
Bake 14 minutes. Let stand 1 minute before removing from cookie sheet. Cool completely.
Meanwhile in a small bowl, mix together all glaze ingredients till smooth. Drizzle glace over cookies.
*note: recipe did not say if you grease cookie sheets or not, so I’m thinking you do not have to grease them. I always use parchment paper so I never have to worry about greasing cookie sheets.