Raspberry-Almond Shortbread Cookies

Step 1: In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

Step 2: Preheat oven to 350 degrees.

Step 3: Shape dough into 1 inch balls.

Step 4: Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball.

Step 5: Spoon about 1/2 teaspoon of the jam into each indentation, then sprinkle with sugar.

Step 6: Bake about 10 minutes, or until edges are light brown.

Step 7: Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

Step 8:

Step 9: For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract.

Step 10: Add enough of the remaining water to make a drizzling consistency.

Step 11: Drizzle cookies with icing.