Almond Raspberry Shortbread Cookies

Ingredients

-1 c butter, softened

-2/3 c sugar

-1/2 tsp almond extract

-2 c flour

-1/2 c raspberry jam

Glaze

-1 c powdered sugar

-1 1/2 tsp almond extract

-2-3 tsp milk or whipping cream

Instructions

Combine butter, sugar and 1/2 tsp almond extract in bowl at medium speed, scraping bowl often, until creamy.  Reduce speed and add in flour.  Beat until well mixed.  Keep beating until the dough starts to come together.  It will look somewhat dry and crumbly.  Form the dough into a ball and cover, refrigerate until  firm (at least one hour)

Heat oven to 350 degrees

Shape dough into one inch balls.  Place 2 inches apart on an ungreased cookie sheet.  Make an indentation with your thumb in the center of each ball.  Fill the indentation with 1/4 tsp of jam.  Do not overfill.

Bake for 14 minutes or until edges are lightly browned.  Let stand 1 minute, remove  from the cookie sheet and cool completely.

Glaze

Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.

Drizzel over cool cookies and let dry.

-Sharon Zockoll