Raspberry-Almond Shortbread Thumbprints
|Title:||Raspberry-Almond Shortbread Thumbprints|
2/3 cup granulated sugar
1 cup (2 sticks) butter (at room temperature)
1 1/2 to 2 teaspoons almond extract, divided
2 cups flour
1/2 cup raspberry jam
1 cup confectioners sugar' sugar
2 to 3 teaspoons water (about)
Preheat oven to 350 degrees F.
In large mixer bowl, combine granulated sugar, butter and 1/2 teaspoon of the almond extract. Beat at medium speed until creamy, 2 to 3 minutes.
Reduce speed to low, add flour and beat until well-mixed, 2 to 3 minutes. Cover and chill dough 1 hour.
Shape dough into 3/4-inch balls. Place on ungreased cookie sheets 2 inches apart. Make indentation with thumb in middle of each cookie. Fill with 1/4 teaspoon jam.
Bake in preheated oven 14 to 18 minutes, or until edges are lightly browned. Let stand 1 minute, then remove from cookie sheets; cool completely on wire racks.
In small bowl, stir together confectioners' sugar, remaining 1 to 1 1/2 teaspoons almond extract (to taste) and the water. Drizzle over cookies while on racks.
Makes 4 dozen.