raspberry almond shortbread thumbprints

How To Make raspberry almond shortbread thumbprints

• 1

  Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy, Reduce speed to low and add flour. Cover: and refrigerate at least 1 hour.
• 2

  Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb ( I use the handle of a wooden spoon) may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
• 3

  Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute: remove from cookie sheet. Cool completely.
• 4

  Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth and drizzle over cookies !
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