Raspberry almond shortbread thumbprints
2/3 c sugar
1 c butter
½ tsp almond extract
2 c flour
Raspberry jam
Cream together butter, sugar, and almond extract. Add flour. Roll into balls and make an indent with your thumb, add jam to indent. Bake in preheated 350 degree oven for 14-18 minutes until edges are very slightly browned. Do not overbake. Drizzle with glaze of 1 c powdered sugar, 1 ½ tsp almond extract and 2 to 3 tsp water.
