Raspberry Shortbread Cookies
1 c. butter, softened
2/3 c. sugar
2 1/2 c. white flour
1 (10oz) jar seedless raspberry jam
1/2 c. powdered sugar
3 1/2 tbsp water
1/2 tsp almond extract
Beat butter and sugar until well blended. Gradually add flour.
Divide dough into 6 equal parts.
Roll each ball into a log. Place on greased cookie sheets, 3 to a sheet. Press a 1/2 inch indentation into each log.
Bake at 350 degrees for 15 minutes. Remove from oven and spoon jam evenly into indentations. Bake 5 more minutes.
Whisk together powdered sugar, water and almond extract.
Drizzle over warm shortbread. Let set. Cut each strip diagonally.
* I forgot to use white flour and used wheat instead. The shortbread turned out more crumbly in the pictures.