Raspberry shortbread cookies
• 1 cup butter, softened
• ⅔ cup white sugar
• 1 ¼ teaspoons almond extract, divided
• 2 cups all-purpose flour
• ½ cup seedless raspberry jam
• ½ cup confectioners' sugar
• 1 teaspoon milk
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
3. Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
4. Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
5. Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
