Raspberry and Almond Shortbread Thumbprints

• servings: 36 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

1 cup butter, softened

⅔ cup white sugar

1 ¼ teaspoons almond extract, divided

2 cups all-purpose flour

½ cup seedless raspberry jam

½ cup confectioners' sugar

3/4tsp almond extract

1 teaspoon milk

Directions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Nutrition

• Calories: 104 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 14 mg
• Sodium: 37 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 0 g
• Total Sugars: 8 g
• Protein: 1 g