Almond Shortbread Thumbprint Cookies

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
45 min.prep time
3 1/2 dozen cookies

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Preheat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (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 on cookie sheets; remove to wire cooling rack. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. *Substitute 1/2 cup of cherry jam.