What a fun cookie! I love shortbread cookies but the addition of almond then following that up with raspberry jam makes for a great little bite-sized treat! These didn’t last very long in my kitchen. Every time I’d walk by the plate of cookies I’d snitch one. I finally had to put them out of sight. Holy cow but these are yummy. And SO simple! IT Guy loved them as much as I did! I think you should try them to see if we’re right!
1 cup butter ~ room temperature
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
4 - 5 teaspoons water
1 1/2 teaspoons almond extract
3 - 4 tablespoons sugar ~ for sprinkling
In a medium mixing bowl, beat the butter, 1/2 teaspoon almond extract and 2/3 cup sugar on medium speed for two minutes.
Gradually add the flour and combine.
Cover and chill for 1 hour.
Preheat oven to 350 degrees.
Scoop dough into 1” balls and place 2” apart onto an ungreased cookie sheet.
Press an indentation into each cookie with your thumb then fill the hole with about 1 teaspoon of the jam.
Sprinkle each cookie with a little sugar.
Bake for 15 minutes until the edges are light golden brown.
Cool on cookie sheet for a few minutes then move to a cooling rack. Cool completely.
In a small bowl, combine the powdered sugar, 1 1/2 teaspoons of almond extract and the water.
Stir until smooth then drizzle the cooled cookies with the glaze.
Allow glaze to harden.