Raspberry and Almond Shortbread Thumbprints

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 1/3 cups all-purpose flour
• 1/2 cup seedless raspberry jam (or other flavor, if desired)

Directions

1. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Beat in the flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on parchment-lined cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Chill the sheets of cookies in the refrigerator for at least an hour.
2. Preheat oven to 350 degrees Fahrenheit.
3. Bake cookies in preheated oven for 14 to 18 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet. Remove to wire racks and let cool completely.