Raspberry-Almond Shortbread Thumbprints

Yield: 4 dozen

Ingredients

• 2/3 cup granulated sugar
• 1 cup (2 sticks) butter (room temperature)
• 1 1/2 to 2 teaspoons almond extract, divided
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1 cup confectioners' sugar
• 2 to 3 teaspoons water (about)

Instructions

1. In a 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.
2. Reduce speed to low, add flour and beat until well-mixed, 2 to 3 minutes. Cover and chill dough for 1 hour.
3. Heat oven to 350 degrees F.
4. 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.
5. Bake for 14 to 18 minutes, or until edges are lightly browned. Let stand for 1 minute, then remove from cookie sheets; cool completely on wire racks.
6. 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.