Raspberry & Almond Shortbread Thumbprints

This is another delicious combination & could be great holiday cookies..."shortbread thumbprint cookie filled with raspberry jam, and drizzed with glaze."

Ingredients:
1 c butter, softened
2/3 c white sugar
1/2 tsp. almond extract
2 c all purpose flour
1/2 c raspberry jam

Glaze:
1/2 c confectioner's sugar
3/4 t almond extract
1 t milk

1. Preheat oven to 350 degrees.
2. Cream together butter & sugar until smooth. Mix in 1/2 t almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb & finger & fill the hole with jam.
3. Bake for 10-14 minutes until lightly browned. Let cool one minute on the cookie sheet.
4. Mix together the glaze ingredients until smooth. Drizzle lightly over warm cookies.

Enjoy!