Raspberry Almond Shortbread Thumb Prints

This makes a very pretty cookie, softa like a small Danish roll.

1 cup butter, softened

2/3 cup sugar

1/2 t. almond extract

2 cups all-purpose flour

1/2 cup all-purpose flour

Combine butter, sugar, and almond extract. Beat at medium speed, scraping bowl often until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover. Refrigerate until firm (at least 1 hour).

Heat oven to 350. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indention in center of each cookie with thumb. Fill with jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute. Remove from cookie sheets and cool completely.

Glaze:

1 cup powdered sugar

2-3 t. water

1 1/2 t. almond extract

Meanwhile mix three glaze ingredients with wire whisk. Drizzle over cooled cookies.

Note: For the glaze add only a little water at a time. The thicker the glaze, the better it will dribble on the cookie. Otherwise it will run to the center of the cookie.