Recipe For Cooking Raspberry-Almond Shortbread Thumbprints

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Raspberry-Almond Shortbread Thumbprints

2/3 C. sugar
1 C. (2 sticks) butter (at room temperature)
1 1/2 to 2 tea. almond extract or flavoring, divided
2 C. flour
1/2 C. raspberry jam
1 C. powderedsugar
2 to 3 tea. water (about)

Preheat oven to 350 degrees F.

In lrg. mixer bowl, combine sugar, butter and 1/2 tea. of the almond extract. Beat at med. speed until creamy, 2 to 3 min.

Reduce speed to low, add flour and beat until well-mixed, 2 to 3 min. Cover and chill dough 1 hour.

Shape dough into 3/4-in. balls. Place on ungreased cookie sheets 2 in. apart. Make indentation with thumb in middle of each cookie. Fill with 1/4 tea. jam.

Bake in preheated oven 14 to 18 min., or until edges are lightly browned. Let stand 1 min., then remove from cookie sheets; cool completely on wire racks.

In sm. bowl, stir together powderedsugar, remaining 1 to 1 1/2 tea. almond extract or flavoring (to taste) and the water. Drizzle over cookies while on racks.

Makes 4 dozen.