Bitsy's Kitchen
Raspberry Almond Shortbread Thumbprints
2/3 cup sugar
1 cup butter, softened
1 1/2 teaspoons almond
2 cups all-purpose flour
1/2 cup raspberry jam*
1 cup powdered sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water
Preparation time: 45 minutes
Baking time: 14 minutes
Heat oven to 350° F. In 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 inch 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 1 minute; remove from cookie sheet. In small bowl stir together powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Store in airtight containers up to 1 week or freeze up to 3 months.
3 1/2 dozen cookies
*Can substitute 1/2 cup of your favorite flavor jam.
TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 Tbsp. flour.