Raspberry Shortbread Cookies

Ingredients

1 c butter, softened

⅔ c white sugar

1 ¼ tsp almond extract, divided

2 c all-purpose flour

½ c seedless raspberry jam

½ c confectioners’ sugar

1 tsp milk

Instructions

Make sure you have all the ingredients ready. Preheat your oven to 350°F (175°C).

In a bowl combine 1 cup of softened butter and ⅔ cup of white sugar until they become creamy.

Add in ½ teaspoon of almond extract. Slowly mix in 2 cups of all-purpose flour stirring until a dough forms.

Shape the dough into balls that are 1 ½ inches, in size. Place them on a cookie sheet leaving about a 2-inch gap between each ball. Use your thumb to create an indentation in the center of each ball. Fill each indentation with raspberry jam.

Put the cookie sheet into the oven. Bake for around 14 to 18 minutes or until the edges turn lightly golden brown. Let the cookies cool on the sheet for a few minutes.

Meanwhile, in another bowl whisk together ½ cup of confectioners’ sugar, 1 teaspoon of milk and the remaining ¾ teaspoon of almond extract until you get a smooth glaze.

Drizzle this glaze, over the cookies. Allow them to cool completely before enjoying!