Raspberry Almond Shortbread Cookies

I've been doing quite a bit of cooking and baking lately. On Tuesday, I went over to Natalie's house and we made these after taking a walk over town.

Natalie posed with one of the freshly baked cookies for me, and then she had me pose while she snapped a photo of me with the same cookie! Lol. Neither of us ended up eating it, either.

We substituted strawberry jam for the raspberry jam since Natalie's brother is allergic to raspberries. I thought they still tasted excellent.

Here's the recipe!

Raspberry Almond Shortbread Cookies

2/3 cup sugar
1 cup butter
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam

Icing (see below)

In large bowl, combine sugar, butter and almond. Beat on medium speed until creamy (2-3 minutes). Reduce speed and add flour. Set oven to 350 degrees F. Shape dough into 1 inch balls, placing them on a cookie sheet. Make a thumb print in each ball and fill with 1/4 teaspoon or so of raspberry jam. Bake 14-18 minutes (until slightly brown around bottom edges). Cool completely before drizzling on the icing.

Icing:

1 cup powdered sugar (sifted)
1 tsp. almond extract
2-3 tsp. milk

In a small bowl, stir together with a fork all the ingredients until smooth. If it is too thick to "drizzle" then add a tiny bit more milk. If it is too watery, add more powdered sugar.

Makes approximately 3 dozen delicious morsels. Enjoy!