Raspberry and Almond Shortbread Thumbprints

Name: Raspberry and Almond Shortbread Thumbprints
Total time: 45
Yield: 36
Ingredients: 1 cup butter, softened; 0.66666668653488 cup white sugar; 1.25 teaspoons almond extract, divided; 2 cups all-purpose flour; 0.5 cup seedless raspberry jam; 0.5 cup confectioners' sugar; 1 teaspoon milk

Recipe by Dee from allrecipes.com

Dessert 45 Mins.

Ingredients

36 servings

•

1 cup butter, softened
•

0.66666668653488 cup white sugar
•

1.25 teaspoons almond extract, divided
•

2 cups all-purpose flour

•

0.5 cup seedless raspberry jam
•

0.5 cup confectioners' sugar
•

1 teaspoon milk

Instructions

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Enjoy!