Raspberry Almond Shortbread Thumbprints

Step 1

Combine butter, granulated sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (Dough may be crumbly at first; continue mixing until it comes together in a smooth ball.) Cover; refrigerate at least 1 hour or until firm.

Step 2

Heat oven to 350°F.

Step 3

Shape dough into 1-inch balls, keeping dough refrigerated between batches. Place, 2 inches apart, onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Store prepared unbaked cookies in refrigerator while wating for other pans to bake.

Step 4

Bake 14-18 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

Step 5

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.