Raspberry Shortbread Thumbprint Cookies

Those raspberry cookies are very popular - buttery and sweet. I have made those cookies for a few times now, and each time it came out great.  I got the original recipe from here.

Raspberry Shortbread Thumbprint Cookies

Serving: 25 cookies

Prep time: 30 mins

Cooking time: 45 mins

Ingredients

- 1 cup butter, softened

- 2/3 cup granulated white sugar

- 1/2 tsp almond extract

- 2 cups all purpose flour, sifted

- 1/2 cup raspberry jam

Steps

- In a medium bowl, soften the butter. Use a electric mixer to mix together butter with sugar until smooth.

- Mix in almond extract and flour. Gently knead the dough until it comes together.

- Roll the dough into 1 inch balls (I used a 1-tbsp measuring spoon to scoop out the dough).

- Place the on ungreased cookie sheets. Press a small hold in the center of each ball (I used the back of a 1-tsp measuring spoon to make indentation).

- Fill the hole with raspberry jam (about 1 tsp).

- Place cookie sheet in the fridge for about 20 mins. So that the jam and cookie dough have the same temperature before going in the oven.

- Preheat oven to 350F.

- Bake for 15-18 mins or until the edge of cookie is lightly brown.

- Cool off the cookies on a rack.