Raspberry and Almond Shortbread Thumbprints



For the cookies:

1 cup butter

2/3 cup white sugar

1/2 teaspoon almond extract

2 cups all purpsose flour

1/2 cup raspberry jam

For the drizzle on top:

1/2 cup confectioner's sugar

3/4 teaspoon almond extract

1 Tbsp milk (or more to get the consistency you want)


1. Preheat oven to 350 degrees F (175 degrees C)

2. In a mixer, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. 

3. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. You may need to use your other hand to help shape the dough as you press the small hole so the dough stays together more.

4. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. I like mine less cooked so they are softer. Let cool 1 minute on the cookie sheet then let cool on cooling racks.

5. In a medium bowl, mix together the confectioner's sugar, 3/4 teaspoon almond extract, and milk until smooth. Add more to get the consistency that you want. Add it to a plastic sandwich bag and cut a very small bit off of the corner. Drizzle lightly over warm cookies.

6. Enjoy!!