Shelly's Recipe

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Category: Cookies

2/3 cup white sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 tsp almond extract

Preheat oven to 350. Cream together 2/3 cup sugar, butter or margarine, and 1/2 tsp almond extract for 1 - 2 minutes. Add flour and mix for 1 - 2 minutes.

Roll dough into balls and place on ungreased cookie sheets. Put a
thumbprint into the top of each ball and fill with raspberry jam. Bake for 14 -
18 minutes or until lightly browned. Let cool 1minute. Glaze lightly.

To Make Glaze: Combine confectioners' sugar, 3/4 tsp almond extract and 1 - 1 1/2 tsp milk. Drizzle lightly over cookies.

Makes 3 dozen