Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints (Adapted from Land O Lakes)

For the shortbread

16 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup raspberry jam

For the glaze

1 cup confectioners' sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water

To make the shortbread

In a large bowl, beat together butter, sugar and almond extract until creamy. Add flour and salt - mix until combined. Cover the dough and place in the refrigerator to chill for at least 1 hour.

Preheat oven to 350

Shape the dough into 1" balls and place on baking sheets lined with parchment paper. Use your thumb or the end of a wooden spoon to make an indentation in the center of each cookie. Fill each indentation with about 1/4 teaspoon jam.

Bake until the edges are lightly golden, about 12 to 16 minutes. Remove and let stand 1 minute before transferring the cookies to a wire rack to cool completely.

To make the glaze

In a small bowl, stir together confectioners' sugar, almond extract and enough water for a glazing consistency. Drizzle over cooled cookies.

Makes about 42 cookies.

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