Shortbread Thumbprints

I was searching for my thumbprint cookie recipe on my blog today and came up empty. I can't believe I haven't posted about one of my absolute favorite cookies yet! This cookie is a combination of almond shortbread full of buttery richness plus a bit of sweet fruit jam in the center. They're easy to make and makes the whole house smell wonderful (thanks to the almond extract!). 

This recipe is delicious as is! The only modification I make is to increase the almond extract in the cookie dough to 1 full teaspoonful. Also, when I get lazy I omit making the drizzle and eating the cookies straight out of the oven. 

A few tricks to this cookie: 

• Don't skip out on the almond extract! Substituting vanilla extract for the almond just isn't the same.
• To make perfect circular indentations in each cookie, try using the end of a chapstick tube. Wrap the chapstick tube in plastic wrap and make holes in the center of each cookie! 
• Freeze or refrigerate the cookies prior to making for 10 minutes or so, so the cookie will not spread out or flatten too much in the oven. 
• Spoon the jam or preserves into a small ziplock back, cut off the corner of the bag, and squeeze the jam into the cookie indentations for less mess. 

Raspberry and Almond Shortbread Thumbprints

1 cup butter, softened but not melted

2/3 cup white sugar

1 tsp. almond extract

2 cups flour

1/2 cup seedless jam (any flavor you like!)

1/2 cup confectioners' sugar

3/4 tsp. almond extract

1 tsp. milk

Directions:

1. Preheat oven to 350 degrees F. 
2. In a medium bowl, cream together butter and sugar until smooth. Mix in 1 tsp. almond extract and flour until dough comes together. Roll dough into small balls (about 1 inch) and place cookies on ungreased cookie sheets. Separate cookies about 2 inches apart. Make a small indentation in the center of each cookie and fill holes with jam. 
3. Bake for 14 to 18 minutes in preheated oven, until the edges of the cookies are lightly browned. Remove cookies from oven and cool.
4. In medium bowl, whisk together confectioners' sugar, almond extract, and milk until smooth. Drizzle lightly over cooled cookies.