Raspberry Almond Shortbread Thumbprints

• Vegetarian

• Condiments

  • 1/2 cup Raspberry jam

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Almond extract
  • 1 cup Powdered sugar
  • 2/3 cup Sugar

• Dairy

  • 1 cup Land o lakes butter

• Liquids

  • 2 tsp Water

Found on landolakes.com

Description

Directions

• Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.Heat oven to 350°F. Shape dough into 1-inch balls. 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. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Nutrition