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RASPBERRY ALMOND SHORTBREAD COOKIES




List of Ingredients



• 2/3 CUPS SUGAR
  
• 2 STICKS SWEET BUTTER SOFTENED
  
• 1/2 TEASPOON ALMOND EXTRACT
  
• 2 CUPS FLOUR
  
• 1/2 CUP SEEDLESS RASPBERRY JAM
  
• 
  
• GLAZE:
  
• 1 CUP CONFECTIONERS' SUGAR
  
• 1 1/2 TEASPOON ALMOND EXTRACT
  
• 2 TO 3 TEASPOONS WATER
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. BEAT SUGAR, BUTTER AND EXTRACT UNTIL LIGHT AND CREAMY, ABOUT 3 MINUTES.
   
3. ON LOW SPEED GRADUALLY BEAT IN FLOUR UNTIL DOUGH FORMS. COVER AND CHILL AT LEAST 1 HOUR.
   
4. SHAPE DOUGH INTO 1" BALLS. PLACE 2" APART ON UNGREASED BAKING SHEETS. MAKE AN INDENTATION IN CENTER OF EACH BALL. FILL EACH INDENTATION WITH 1/4 TEASPOON JAM. ( IF YOU HAVE A PASTRY BAG, FIT IT WITH THE LARGE WRITING TIP AND PIPE INTO INDENTATION. THIS IS A QUICKER WAY OF DOING IT AND LESS MESSY )
   
5. BAKE FOR 14 TO 18 MINUTES UNTIL LIGHTLY BROWNED. REMOVE FROM OVEN AND COOL ON A WIRE RACK.
   
6. GLACE:
   
7. WHISK TOGETHER THE SUGAR, ALMOND EXTRACT AND WATER IN A BOWL UNTIL SMOOTH AND OF DRIZZLING CONSISTENCY. DRIZZLE OVER COOLED COOKIES.
   
8. 3 DOZEN