Raspberry and Almond Shortbread Thumbprints

I first shared this recipe in December of 2010.  They are something different, pretty, and definitely very holiday-ish. These are shortbread so they have a different consistency than other cookies, and the almond extract just takes it to another level. My family can't get enough of them. I suggest using seedless jam and you aren't pigeonholed with one flavor. In fact, the cookies pictured in the photo above are not made with raspberry jam, but boysenberry because that is what I had on hand. But raspberry is my favorite.

The best trick for making the holes to fill with jam, is not to use the traditional thumbprint, but a ChapStick tube!  Of course you want to make sure it is clean before you use it - I soaked mine in white vinegar for a few minutes then wiped it off just to be sure.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
adapted from Allrecipes.com

1 cup (2 sticks) cold butter, cut into pieces
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2+ cup raspberry jam

1/2 cup powdered sugar
1/2 tsp. almond extract
2 tsp. milk

Beat butter and sugar with an electric mixer until smooth. Add almond extract. Beat in flour, 1/2 cup at a time until dough comes together. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees.  Roll dough into 1 1/2 inch balls. Using lid-end of clean ChapStick tube, press holes into balls, swirling slightly to widen. Fill holes with jam.

Bake for 14-16 minutes or until lightly browned on bottom. Let cool on cookie sheet 2 minutes. Transfer to wire rack.

In a small bowl, combine powdered sugar, almond extract, and milk until smooth. Drizzle over cooled cookies.

(I got 22 cookies out of this recipe.)