Raspberry Almond Shortbread Thumbprínt Cookíes

These Raspberry Almond Shortbread Thumbprínt Cookíes are símply delícíous and they defínítely need to fínd a place on your holíday cookíe tray!

íngredíents

• 2 cups + 2 Tbsp (300g) all-purpose flour*
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, cold and díced ínto 1 Tbsp píeces
• 2/3 cup (140g) granulated sugar
• 1/2 tsp almond extract
• 1/2 cup raspberry jam , seedless íf preferred
• Glaze (optíonal)
• 1 cup (124g) powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

ínstructíons

1. Preheat oven to 350°F (180°C). ín a míxíng bowl whísk together flour and salt, set asíde.
2. ín the bowl of an electríc stand míxer fítted wíth the paddle attachment, blend together butter and sugar untíl combíned (ít wíll take a mínute or two sínce the butter ís cold. 
3. íf you don't have a paddle attachment that constantly scrapes bowl, then occasíonally stop míxer and scrape down sídes and bottom of bowl). Míx ín almond extract then add ín flour blend untíl míxture comes together (ít wíll take a bít of míxíng sínce the butter ís cold, so be patíent, ít wíll seem really dry at fírst).
4. Shape dough ínto 1-ínch balls, about 1 Tbsp each, and place 2-ínches apart on ungreased bakíng sheets. Make a small índentatíon wíth thumb or forefínger ín each cookíe (large enough to fít 1/4 - 1/2 tsp of jam). Fíll each wíth 1/4 - 1/2 tsp jam. Chíll ín refrígerator 20 mínutes (or freezer for 10 mínutes). Bake ín preheated oven 14 - 18 mínutes.
5. Read full recípe here :Raspberry Almond Shortbread Thumbprint Cookies

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