Janie's Ruby Raspberry Almond Shortbread Cookies

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I love the look of these cookies with their pretty red centers. my girls and i love to make these at christmas time because they're so easy and festive.

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Steps

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Combine butter , sugar and 1 / 2 teaspoon almond extract in a large bowl.

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Beat at medium speed , scraping the bowl often until creamy.

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Reduce speed to low , then add the flour.

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Beat until well mixed.

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Cover and refrigerate until firm.

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Preheat over to 350 degrees.

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Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.

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Make indentation in center of each cookie with your thumb.

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Fill each indentation with about 1 / 4 teaspoon jam.

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Bake for 14-18 minutes or until edges are lightly browned.

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Let stand for 1 minute , then transfer onto a cooling rack set over some wax or parchment paper to cool completely.

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Meanwhile , combine powdered sugar , 1 1 / 2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.

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Drizzle over cooled cookies and let harden for at least 30 minutes before serving.

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Ingredients

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butter, sugar, almond extract, flour, raspberry jam, powdered sugar, whipping cream