---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Almond Shortbread Thumbprints
  Categories: Cookies
       Yield: 42 servings
     2/3 c  Sugar
       1 c  Butter; softened
     1/2 ts Almond extract
       2 c  All-purpose flour
     1/2 c  Raspberry jam
       1 c  Powdered sugar
   1 1/2 ts Almond extract
       2    To
       3 ts Water
   Recipe by: Land O'Lakes
   Preparation Time: 1:00
   Preheat oven to 350 degrees.  In a large mixer bowl, combine sugar,
   butter, and almond extract.  Beat at medium speed, scraping bowl often,
   until creamy (1 to 2 minutes).  Reduce speed to low; add flour.  Continue
   beating until well-mixed (1 to 2 minutes).
   Shape dough into 1 balls.  Place 2 inches apart on cookie sheets.  With
   thumb, make indentation in center of each cookie (edges may crack
   slightly).  Fill each indentation with about 1/4 teaspoon jam.  Bake for
   14 to 18 minutes or until edges are lightly browned.  Let stand on cookie
   sheet for 1 minute before removing to a wire rack to cool.
   In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
   extract.  Gradually stir in enough water to make a thin glaze.  Drizzle
   over cooled cookies.