Thumbprint Cookies {Raspberry Almond Shortbread}

Step 1

For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.

Step 2

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).

Step 3

Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).

Step 4

Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.

Step 5

Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.

Step 6

Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.

Step 7

Cool several minutes on baking sheet then transfer to a wire rack to cool.

Step 8

For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.

Step 9

Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.