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Raspberry-Almond Shortbread Cookies

Created by Bevs Best Recipes on December 1, 2015

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.