Raspberry Shortbread Cookies

Ingredients

• 1 cup butter
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam

            For Glaze:

• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 -2 teaspoons milk

Instructions

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

2. Gradually mix in flour until combined.

3. Heat oven to 350°F.

4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

5. Place dough balls 2 inches apart onto ungreased cookie sheet.

6. Using your thumb or a small cap, make an indention in the center of each cookie.

7. Fill each indention with about 1/4 teaspoon of jam.

8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.