Raspberry and Almond Shortbread Thumbprints

Ingredients

• butter (1 cup)
• white sugar (0.67 cup)
• almond extract (1.25 teaspoons)
• all-purpose flour (2 cups)
• seedless raspberry jam (0.5 cup)
• confectioners' sugar (0.5 cup)
• milk (1 teaspoon)

Instructions

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
4. Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
5. Bake in batches in the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
6. Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7. Enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 104
• fat: 5 g
• sats: 3 g
• carbs: 14 g
• fibre: 0 g
• protein: 1 g
• salt: 0.037 g