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Raspberry and Almond Shortbread Thumbprints
    *   1 cup butter, softened
    * 2/3 cup white sugar
    * 1/2 teaspoon almond extract
    * 2 cups all-purpose flour
    * 1/2 cup seedless raspberry jam
    * 1/2 cup confectioners' sugar
    * 3/4 teaspoon almond extract
    * 1 teaspoon milk
   1.   Preheat oven to 350 degrees F (175 degrees C).
   2. In a medium bowl, cream together butter and white sugar
until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour
until dough comes together. Roll dough into 1 1/2 inch balls, and
place on ungreased cookie sheets. Make a small hole in the center
of each ball, using your thumb and finger, and fill the hole with
   3. Bake for 14 to 18 minutes in preheated oven, or until
lightly browned. Let cool 1 minute on the cookie sheet.
   4. In a medium bowl, mix together the confectioners' sugar,
3/4 teaspoon almond extract, and milk until smooth. Drizzle
lightly over warm cookies.