Berry Shortbread Dreams
1 cup butter (no substitutes), softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam
1 C. confectioners sugar
2 to 3 t. water
1/2 t. almond extract
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Yield: about 3-1/2 dozen.