---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Almond Shortbread Thumbprints
 Categories: Cookies
      Yield: 42 servings
 
           Cookies
    2/3 c  Sugar
      1 c  Butter; softened
    1/2 ts Almond extract
      2 c  All-purpose flour
    1/2 c  Raspberry jam
           Glaze
      1 c  Powdered sugar
  1 1/2 ts Almond extract
      2    To
      3 ts Water
 
  Recipe by: Land O'Lakes
  Preparation Time: 1:00
  Preheat oven to 350 degrees.  In a 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" 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 on cookie
  sheet for 1 minute before removing to a wire rack to cool.
  
  In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
  extract.  Gradually stir in enough water to make a thin glaze.  Drizzle
  over cooled cookies.
 
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