Anne O'Leary

Raspberry Almond Shortbread Thumbprints

Baking time: 14 minutes at 350 degrees


2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup raspberry jam


1 cup powdered sugar
1 1/2 tsp. almond extract
2-3 tsp. water

Heat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low, add flour. Continue beating until well mixed (1-2 minutes).

Shape dough into small balls (size of a dime). Place 2 inches apart on cookie sheets. With thumb (I use end of a wooden spoon), make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.

In a small bowl, stir together powdered sugar and 1 1/2 tsp. almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies (I use a Ziploc bag with a very small hole by cutting off the corner of the bag).

Store in airtight containers up to one week, or freeze up to 3 months.

TIP: If cookies are spreading too much, chill dough 1 hour, or stir in 1-2 tbsp. flour.