Raspberry Almond Cookies

Raspberry Almond Cookies

Melt-in-your-mouth shortbread perfected with jam and kissed with almond.
Raspberry-Almond Cookies

Makes about 3 - 4 dozen cookies.

Cookies:

2/3 cup sugar
1 cup butter, softened
1 teaspoon almond extract
2 cups flour
½ cup seedless raspberry jam, room temperature (or slightly warmed)

Glaze:

1 cup powdered sugar
1 teaspoon almond extract
4 to 7 teaspoons milk or half and half

Heat oven to 350 F. In large mixing bowl, cream together butter, sugar, and almond extract. Mix in flour and beat until well mixed.

Shape dough into 1-inch balls. Place two inches apart on a baking sheet. Make an indentation in the center of the ball with thumb. Fill indentation with about ¼ teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Cool slightly and transfer cookies to cooling rack. Place waxed paper beneath rack. Cool cookies about 10 minutes.

In small bowl, mix powdered sugar, almond extract and enough milk to make a thin glaze. With fork, drizzle glaze onto cookies. Cool completely.