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Raspberry Almond Shortbread Thumbprints

2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 cups all-purpose flour
2 to 3 teaspoons water
1/2 cup raspberry or apricot jam

Heat oven to 350 F. In large mixer bowl combine sugar, butter and
almond extract. Beat at medium speed, scraping bowl often, until
creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well mixed (1 to 2 minutes). Shape dough into 1-inch
balls. Place 2 inches apart on cookie sheets. With thumb, make
indentation in center of each cookie (edges may crack slightly).
Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to
18 minutes or until edges are lightly browned. Let stand 1 minute;
remove from cookie sheet.

In small bowl stir together powdered sugar and 1 1/2 teaspoons
almond extract. Gradually stir in enough water for a thin glaze.
Drizzle over cooled cookies.

3 1/2 dozen cookies

Storage directions: Store in airtight containers up to 1 week or
freeze up to 3 months.

TIP: If cookies are spreading too much, chill dough 1 hour or stir
in 1 to 2 tablespoons flour.


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