*  Exported from  MasterCook  *

                 Raspberry Almond Shortbread Thumbprints

Recipe By     : Land O'Lakes
Serving Size  : 1    Preparation Time :0:45
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           sugar
   1      cup           butter -- softened
     1/2  teaspoon      almond extract
   2      cups          all-purpose flour
     1/2  cup           jam, raspberry
   1      cup           sugar, confectioner's
   1 1/2  teaspoons     almond extract
   2      teaspoons     water

Heat oven to 350.  In large mixer bowl combine sugar, butter and almond
extract.  Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes).  Reduce speed to low; add flour.  Continue beating until well mixed
(1 to 2 minutes).  Shape dough into 1-inch balls.  Place 2 inches apart on
cookie sheets.  With thumb, make indentation in center of each cookie (edges
may crack slightly).  Fill each indentation with about 1/4 teaspoon jam.
 Bake for 14 to 18 minutes or until edges are lightly browned.  Let stand 1
minute; remove from cookie sheet.  

In small bowl stir together confectioner's sugar and 1-1/2 teaspoons almond
extract.  Gradually stir in enough water for a thin glaze.  Drizzle over
cooled cookies.

Makes 3 1/2 dozen cookies.  Store in airtight containers up to 1 week or
freeze up to 3 months.

Tip:  If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2
tablespoons flour.

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