Raspberry Almond Shortbread Thumbprints

A tender shörtbread cöökie packed with raspberry jam & töpped with a simple almönd flavöred icing. Nöt just för the hölidays!

Ingredients

• För the cöökie döugh:
• 2 cups all-purpöse flöur
• 2 teaspööns cörnstarch
• 1/4 teaspöön salt
• 1 cup unsalted butter, rööm temperature
• 2/3 cup granulated sugar
• 1/2 teaspöön almönd extract
• 1/2 cup seedless raspberry jam
• 
  
• För the glaze:
• 1 cup pöwdered sugar
• 2-3 teaspööns water, möre ör less as needed för drizzling cönsistency
• 1/2 teaspöön almönd extract (add möre tö taste if desired - I've used tö up 1 1/2 teaspööns - substitute vanilla if desired)

Instructiöns

1. In a small mixing böwl whisk tögether the flöur, cörnstarch and salt. Set aside.
2. In a large mixing böwl, cömbine the butter, granulated sugar and 1/2 teaspöön almönd extract. Beat at medium speed until the butter mixture is creamy and light. Scrape döwn the sides öf mixing böwl as needed. Reduce the speed tö löw and gradually add the flöur mixture. Mix until well blended. Cöver and refrigerate the döugh för 1 höurs.
3. Preheat öven tö 350 degrees. Line a baking sheet with parchment paper. Shape döugh intö 1-inch balls and place 2 inches apart ön the prepared pan. Keep remaining cöökie döugh refrigerated until needed. Make an indentatiön straight döwn intö the center öf each cöökie (aböut half way tö the böttöm) with yöur smallest finger. Fill each with a well röunded 1/4 teaspöön jam.
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Full Recipe >> savingdessert.com

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