Raspberry-Almond Shortbread Cookies

Ever since having our little one (19 months ago), I haven’t been baking as much as I used to in the past. I think the main reason is the fact that I spend my days chasing after a busy little bee all day, nor, do I want the temptation around my house. After all, I have worked really hard to lose all of the baby weight. The extra calories are just not worth it in my mind.  And, I love my clothes that much.

However,  I do think about baking during nap time, but then I end up folding laundry or vacuuming instead (I know, oh so glamorous, right?). No, really, I love taking care of my little family.

thumbprints
via

Enough rambling for now, and back to the baking. I’ve never made thumbprint cookies. Have you? These look and sound delicious. So, I plan on making these this weekend.  Of course, much to my husband’s dismay, I will give most of them away, like I always do. I just love this time of year – the perfect excuse to bake for family and friends!

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.