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RASPBERRY SHORTBREAD DREAMS COOKIES

List of Ingredients




1 cup sweet softened butter, do not substitute
2/3 cups sugar
1/2 teaspoon almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam

Glaze
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract



Recipe



Preheat oven to 350°F.

Beat together the butter and sugar until well blended. Beat in extract and gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. With the end of a wooden spoon or your finger, make an indentation in the center of ball and fill with raspberry jam.

Bake 14 to 18 minutes or until edges are lightly browned. Remove to a wire rack to cool.

(You can spoon additional jam onto cookies if you like.)

Combine the glaze ingredients mixing well until smooth and drizzle over cookies.

3 1/2 dozen