Almond Shortbread Thumbprint Cookies

Cookie Ingredients:

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• Jam of your choice

Glaze Ingredients:

• 1 cup powdered sugar
• 1.5 tsp almond extract
• 2-3 tsp water

Directions

1. Combine butter, sugar and 1/2 tsp almond extract in a large bowl. Mix at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cool in refrigerator until firm (approximately an hour).
2. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto cookie sheets. Mak indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentations with about 1/4 tsp jam.
3. Bake for 14 to 18 minutes or until edges are lightly browned. let stand 1 minute; remove from cookie sheet and cool completely.
4. Meanwhile, combine powder sugar, 1.5 tsp almond extract and enough water for desired glazing consistency in a small bowl with a whisk until smooth. Drizzle over cooled cookies.