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. |