Recipe - Raspberry Almond Shortbread Thumbprints

2/3 cup Sugar
1 cup Butter; softened
One half teaspoon Almond extract
2 cup Allpurpose flour
One half cup Jam; raspberry
1 cup Sugar; confectioner's
1 One half teaspoon Almond extract
2 teaspoon Water

Heat oven to 350. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed
(1 to 2 minutes). Shape dough into 1inch balls. Place 2 inches apart on
cookie sheets. With thumb, make indentation in center of each cookie (edges
may crack slightly). Fill each indentation with about One fourth teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1
minute; remove from cookie sheet.

In small bowl stir together confectioner's sugar and 1One half teaspoons almond
extract. Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.

Makes 3 One half dozen cookies. Store in airtight containers up to 1 week or
freeze up to 3 months.

Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to
2 tablespoons flour.

Recipe by: Land O'Lakes

Posted to MCRecipe Digest V1 #860 by MAMacR@aol.com on Oct 22, 1997