Raspberry and Almond Shortbread Thumbprints
1 Cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners sugar
3/4 tsp almond extract
1 tsp milk
Preheat oven to 350 degrees.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners sugar, 3/4 tsp almond extract and milk until smooth. Drizzle lightly over warm cookies.
Source: All Recipes
Pair with Kenneth Volk Vyd. 2007 Viognier.