Shortbread Thumbprints

I think everyone has had a shortbread cookie in their life. Right? Right! My first shortbread experience was again, when I was a Girl Scout. I can't tell you how many years I went door to door trying to sell cookies. Not many people bought the shortbread cookies, but I always made sure my mom bought a few boxes. I think that started my love for everything shortbread. I'm also a huge fan of strawberry/raspberry jam, so with this recipe I could never go wrong. It's even better when I tire of chocolate, which does actually happen. So when an aide at Physical Therapy asked me if I could bring in a shortbread cookie the following week, I already knew that this recipe had his name on it.

Shortbread Thumbprints

Ingredients

Cookie
1 cup unsalted butter
2/3 cup white sugar
1/2 teaspoon Almond extract
2 1/4 cups all-purpose flour
1/2 cup strawberry or raspberry jam
1/2 cup confectioners' sugar

Icing
3/4 teaspoon Almond Extract
1 tablespoon milk

Directions
Preheat oven to 340 degrees.

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon Almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls and place on ungreased cookies sheets. Make a small hole in the center of each ball using the end of a chapstick tube. Put cookie sheets in fridge for 15 minutes. Add jam into center of each cookie.

Bake cookies for 12-18 minutes in preheated oven or until lightly browned. Let cool one minute on cookie sheet.

In a small bowl, mix together the confectioners' sugar, 3/4 teaspoon Almond extract, and milk until smooth. Drizzle lightly over warm cookies. Share and enjoy!