Almond Shortbread Thumbprints

I have a  dear friend who hosts a cookie exchange every year for about 6 ladies - the cookies are as varied as the personalities present. Most bring the same thing every year. But not me.  Me, no one knows what I will be bringing because I often don't know myself until that morning when I bake them.

This year however I have hit on a winner of a cookie that takes just a couple ingredients and taste, well OUT OF THIS WORLD - I KID YOU NOT!!! These babies are full of butter. You can taste the butter in each delicious bite.

I realize that it seems every post is about cookies this time of year - and there are some good ones out there, but for ease and deliciousness these Almond Shortbread Thumbdrops are a winner! 

The first time I made them I had raspberry jam - and that is the preferred jam, but I ran out and used some peach jam this time and well they were awesome too. I went to take a picture and all that was left of the batch I made for home were these two cookies - and, well they didn't last long either!

Raspberry Almond Shortbread Thumbprints

cookies:

2/3 cup sugar

1 cup butter, softened (2 sticks)

1/2 tsp almond extract

2 cups all-purpose flour

1/2 cup raspberry jam

Glaze:

1 cup powdered sugar

11/2 tsp almond extract

2-3 tsp water.

1. Heat oven to 350degrees. In mixing bowl combine sugar, butter and almond extract. Beat at medium until creamy. Reduce speed to low and add flour. Beat until well mixed.


2. Shape dough into 1" balls. Put 2" apart on cookie sheets. With thumb, make a dent in center of each cookie (edges may crack slightly) Fill indentation with a tiny amount of jam.


3. Bake for 14-18 minutes or until edges are lightly brown. Let stand for 1 minute.; remove from cookie sheet. Cool 10 minutes.


4. Meanwhile, in a small bowl stir together powdered sugar, 11/2tsp almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.

I am linking this to the Hearth and Soul Hop! Join us in the fun!