Raspberry Almond Thumbprints

The ultimate almond joy -- almond-flavored shortbread cookies, filled with raspberry jam and drizzled with almond glaze. And they taste just as good as they look.

Ingredients

Glaze

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Beat butter with sugar in a large mixing bowl (using a stand mixer or hand mixer) until light and fluffy.
3. Beat in the egg yolk and almond extract until combined.
4. In a small separate bowl, stir the flour and salt until evenly mixed. Add to the butter mixture and beat until just combined.
5. If dough is too soft at this point to roll into balls, refrigerate for 30 minutes until firm. Otherwise, roll dough into 1 inch balls and place 2 inches apart on the baking sheet. Using your thumb or the end of a wooden spoon, create an indentation for the jam. Fill each cookie with about 1/2 teaspoon of jam.
6. Bake for 13-15 minutes, until cookies are set and nicely golden brown. Remove from cookie sheet to a wire rack to cool completely.
7. Mix powdered sugar, water, corn syrup and almond extract in a small bowl until smooth. Pour mixture into a medium zip-top bag and seal well. Snip off the corner of the bag, and drizzle glaze over cooled cookies (make sure to put a tray underneath the rack to catch the drips). Let sit on rack until glaze has hardened. Store in an airtight container for 2-3 days.