Busters Recipes

Raspberry Almond Shortbread Thumbprint Cookies


*COOKIES*
2/3 cup sugar
1 cup butter -- softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
*GLAZE*
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 teaspoons water -- use more if needed

*Heat oven to 350. In large mixer bowl, combine sugar, butter and almond
extract. Beat at medium speed until creamy (2-3 minutes). Cover and chill
dough at least 1 hour.

*Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (eges may crack slightly).
Fill each indentation with about 1/4 teaspoon of jam.

*Bake for 14-18 minutes or until edges are lightly browned. Let stand 1
minute; remove from cookie sheet. Cool completely.

*Meanwhile, in small bowl with wire whisk, stir together all glaze ingredents
until smooth. Drizzle over cookies.