Raspberry Almond Shortbread Thumbprints

Festive red raspberry jam, makes these cookies look really fancy... yet they are so easy!

ingredients

• Cookie Ingredients:
  
  1 cup Butter, softened
  2/3 cup sugar
  1/2 teaspoon almond extract
  2 cups all-purpose flour
  1/2 cup raspberry jam
  
  Glaze Ingredients:
  
  1 cup powdered sugar
  2 to 3 teaspoons water
  1 1/2 teaspoons almond extract
  
  

directions

Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350?F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (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 1 minute; remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.