Raspberry Almond Shortbread Cookies

Yield: 3 1/2 dozen cookies

Ingredients

Cookies

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

Glaze

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

Instructions

1. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2 to 3 minutes).
3. Cover; refrigerate at least 1 hour.
4. Heat oven to 350 degrees F.
5. 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).
6. Fill each indentation with about 1/4 teaspoon jam.
7. Bake for 14 to 18 minutes or until edges are lightly browned.
8. Let stand 1 minute; remove from cookie sheet.
9. Cool completely.
10. Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth.
11. Drizzle over cookies.