Description
These are wonderful shortbread thumbprint cookies for the holidays!
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Directions
Combine butter, sugar and 1/2 tsp. almond extract in a bowl. Mix at medium speed, scraping the bowl often until creamy. Reduce speed and add in the flours; beat until well mixed.
Keep beating until the dough starts to come together. It will look somewhat dry and crumbly but will come together.
Form the dough into a ball and cover, refrigerate until firm or at least for 1 hour.
Heat oven to 350 degrees and shape the dough into 1-inch balls.
Place 2 inches apart on an uncreased cookie sheet.
Make an indentation with your thumb in the center of each ball.
Fill the indentation with 1/4 tsp. jam - do not overfill. Bake cookies for 14 minutes or until the edges are lightly browned.
Let cookies stand for 1 minute, then remove from cookie sheet.
To make the glaze: Combine the powdered sugar, the 1 1//2 tsp. almond extract and enough milk or cream for desired consistency. Drizzle over cooled cookies. Makes 24-30 cookies.
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Ingredients
 1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
1 1/2 cups flour
1/2 cup almond flour
1/3 cup seeded raspberry jam
Glaze:
1 cup powdered sugar
1 1/2 tsp. almond extract
2-3 tsp. milk or cream
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