Almond Raspberry Shortbread

Almond Raspberry Shortbread

COOKIE:
1 cup butter
2/3 cup sugar
1 tsp almond extract
2 cups flour
1/2 cup ground natural almonds
1/2 cup raspberry preserves

GLAZE:
1 cup powdered sugar
1 Tbsp milk
1/2 tsp almond extract

1. Cream together butter and sugar until light and fluffy.

2. Add in almond extract and slowly mix in flour.

3. Mix in almonds until combined.

4. Using a small cookie scoop, scoop dough onto cookie sheet 2" apart.
5. Roll dough in your hands to make smooth balls.
6. Make an indentation in each ball with the end of a wooden spoon.
7. Fill a small Ziploc bag with raspberry preserves and cut corn off.
8. Pipe preserves into each indentation.
9. Bake at 370 for 12 minutes.

10. Meanwhile, mix together ingredients for glaze.

11. Using another Ziploc bag, pipe glaze over cooled cookies.