[Airina]

These cookies are absolutely delicious! One of my friends was coming over to make cookies with me, but she was allergic to eggs and chocolate, so I searched through our cookbooks and we tried to make these cookies, and they have become my family's favorite cookies.

Raspberry Shortbread Dreams

Ingredients:
1 cup butter
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/3-1/2 cup seedless jam (you can use any flavor, I've used raspberry like the recipe calls for and boysenberry and marion berry and strawberry and all taste wonderful!)

Glaze:
1 cup confectioners sugar
1/2 teaspoon almond extract
2 to 3 teaspoons of water

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until it starts to form a ball. Cover and refrigerate for an hour. (That step is very important! It always to dough to set so you can work with it in the next step)
Roll the dough into 1 inch balls and place them about 1 inch apart on a NON-greased cookie sheet. Use the handle of a wooden spoon to poke a hole in the middle of the dough, don't go all of the way through, just enough to make a little well for the jam. Then fill with jam. (I have found it's easiest to put the jam in a plastic bag and cut a small hole in the tip and pipe the jam into the holes.)
Bake at 350 degrees for 14-18 minutes. Then let them cool on a wire wrack. Mix the confectioners sugar, almond extract, and two teaspoons of water until it makes a light glaze, keep adding water until it's a light glaze. (different altitudes and environments uses different amounts of water) Then drizzle the glaze over the cookies with a spoon or you can put it into a plastic bag and pipe it like you did the jam. Which ever is easier. For an easier clean up place a long piece of foil under the wire wracks.

ENJOY!!!