*  Exported from  MasterCook  *
 
                  Raspberry Almond Shortbread Thumbprints
 
 Recipe By     : Land O'Lakes
 Serving Size  : 1    Preparation Time :0:45
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           sugar
    1      cup           butter -- softened
      1/2  teaspoon      almond extract
    2      cups          all-purpose flour
      1/2  cup           jam, raspberry
    1      cup           sugar, confectioner’s
    1 1/2  teaspoons     almond extract
    2      teaspoons     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 1-inch 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 1/4 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 1-1/2 teaspoons almond
 extract.  Gradually stir in enough water for a thin glaze.  Drizzle over
 cooled cookies.
 
 Makes 3 1/2 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.
 
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