My mother-in-law always has the best cookie plate every year. She makes sure everyone has their annual favorites and takes the time to make dozens of batches. Last year, I couldn’t get enough of these Raspberry Almond Shortbread Thumbprints. They are somewhat time consuming, but make the most delicious cookie!
Raspberry Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
For the cookies, combine butter, sugar and almond extract in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to
low; add flour. Beat until well mixed (2 to 3 minutes). Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees. 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). Fill each indentation with about 1/4 tsp jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3 1/2 dozen