Raspberry Almond Shortbread Thumbprints

Ingredients

• Cookie
• 1 cup Land O Lakes® Butter softened
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 252 grams (2 cups) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam *
• Glaze
• 1 cup powdered sugar
• 2 to 3 teaspoons water
• 1 1/2 teaspoons almond extract

Instructions

1. 1

   Combine butter, granulated sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (Dough may be crumbly at first; continue mixing until it comes together in a smooth ball.) Cover; refrigerate at least 1 hour or until firm.

2. 2

   Heat oven to 350°F.

3. 3

   Shape dough into 1-inch balls, keeping dough refrigerated between batches. 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 teaspoon jam. Store prepared unbaked cookies in refrigerator while waiting for other pans to bake.

4. 4

   Bake 9-11 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

5. 5

   Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.