Almond shortbread filled thumbprints 350 14-18 min. Yield: 2 sheets
2/3 cups sugar
1 cup butter {2 sticks} softened
1/2 teaspoons almond extract
2 cups all-purpose flour
1/2 cup grape jelly or your favorite
Glaze ingredients:
1 cup powdered sugar
1/2 cup grape jelly or your favorite
2 to 3 teaspoons of water
Beat at medium speed sugar butter and almond extract until creamy scraping bowl often. {2 to 3 minutes}
Reduce speed and add flour until well mixed {2 minutes}.
Cover and chill dough. 10 to 30 minutes depending on how soft the butter was when added.
The softer the butter the longer the wait.
Preheat oven to 350 degrees.
Roll dough into one inch balls and place 2 inches apart on baking sheets covered with parchment paper
With thumb make indentation in the center of each cookie. Fill each indentation with 1/4 teaspoon of jelly.
Bake 14 to 18 minutes or until the edges are lightly brown.
It is also a good idea to rotate the positions of the cookie sheets half way through baking.
Let stand for one minute then remove cookies from sheet but leave on parchment paper. Cool for 10 minutes.
Meanwhile in a small bowl stir together glaze ingredients and then drizzle over cookies.