Combine butter, sugar and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; regrigerate until firm.
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. Fill each indentation with 1/4 tsp. jam.
Bake for 14 - 18 minutes, until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool competely. Meanwhile, combine glaze ingredients for desired consistency with wire whisk until smooth. Drizzle over cookies.
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