Raspberry Almond Shortbread Cookies
Cover; refrigerate at least 1 hour.
Heat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
Meanwhile, stir together all glaze ingredients in
small bowl with wire whisk until smooth. Drizzle over cookies.
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