Although these were not a standard Christmas cookie growing up as a child, it has become, over the past few years, one of my favorites. The shortbread is so tender and buttery and the raspberry jam filling, along with the almond glaze, evokes a memory of the kinds of cookies my mother used to bake this time of year.
The ingredients listed below are for a single batch, yielding 3½ dozen. However, the photos in this demonstration show quantities doubled, yielding 7 dozen..
Cookie ingredients:
2/3c. granulated sugar
1 c. butter, softened
½ tsp. almond extract
2 c. flour
1½ c. seedless raspberry jam
Cream sugar, butter, and almond extract until smooth.
Add flour to make dough. Make one inch balls and place 2 inches apart on an ungreased cookie sheet.
Using your thumb, press into the center of each cookie to make a thumbprint in the middle. Place jam in a glass container and microwave for approximately 20 seconds to thin the jam. Place ¼ tsp. jam in the center of each cookie.
Bake at 350º for 12-18 minutes (depending on the temperature of your oven - my cookies took 12 minutes). Cool completely before adding glaze.
Glaze ingredients:
1 c. confectioners' sugar
1½ tsp. almond extract
2 - 3 tsp. milk
Mix ingredients to make a thin glaze.
Place into a Ziploc bag. Cut a small hole in the corner of the bag, as shown in the picture. Glaze each cookie as shown. Allow glaze to dry completely before storing the cookies.
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