Found a New Recipe

I thought I would blog early today since we have a busy day ahead of us. We accomplished all the baking and candy making that we intended to over the weekend. It feels really good to have so much done. Now if only all those presents were wrapped...LOL We have not wrapped a thing yet, and we need to wrap, pack and ship our son in Texas a box of Christmas gifts and a box of samples of all the goodies we have made. He is really missing the cookies and fudge. Anyway, that is on our agenda for today. Don't you know that the day we have to ship these things, plus and order for a bag that needs to ship to Scotland, they said on the news last night is the busiest shipping day at the post office. That figures...the lines will be long I am sure. Anyway, I wanted to share this new recipe we found this year. We have always made thumbprint cookies for Christmas, but they were such a pain to make. You had to roll the ball, roll the balls in egg white, roll the balls in nuts, imprint them and put the jelly in and bake. Whew..what a pain. We found a recipe that is way easier and the taste is out of this world. Here it is. :o)

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

1 cup butter, softened
2/3 cup white sugar
1/2 teas. almond extract
2 cup all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectionary sugar
3/4 teas. almond extract
1 teas. milk

Preheat oven to 350 degrees.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teas. almond extract. Mix in flour until dough comes together. Roll 1 1/2 inch balls and place on ungreased cookie sheets. Make a small hole in center of each ball, using your thumb and finger and fill the hole with preserves. Bake 14 to 18 minutes or until just lightly browned. Let cool 1 minute on the cookie sheet. Ina medium bowl, mix together the confectionary sugar, 3/4 teas. almond extract, and milk until smooth. Drizzle lightly over warm cookies. Makes about 30 cookies.