RASPBERRY ALMOND SHORTBREAD

RASPBERRY-ALMOND SHORTBREADS ( 2011 100 Best Cookies)

(This doubles really well for larger cookies)

1 cup butter
2/3 white sugar
½ tsp almond extract
2 cups flour
½ cup seedless ( important) raspberry jam

TOPPING: Coarse sugar or coloured sugar

Beat all cookie ingredients together. Chill 1 hour.

Form into balls. Indent with thumb. Drop into a dollop of raspeberry jam. Sprinkle with sugar of choice. Bake at 350 degrees fo about 10 minutes. When cooled can be frozen. When ready to serve you can mix up a little white icing sugar drizzle and sprinkle over top, or serve without.