Raspberry Almond Shortbread Cookies

Our friends at Wikipedia define raspberries as the edible fruit of plant species in the genus Rubus, most of which are in the subgenus/daeobatus; the name also applies to these plants themselves.  I have no idea what most of that means, what I do know is that you can make a mean Raspberry Thumb Print Cookie with just a few ingredients. I made this late last year for a holiday party with my mom! 


Ingredients:

1 cup unsalted butter, at room temperature

2/3 cup white sugar

2 cups all purpose flour

1 teaspoon almond extract

1/4 cup heavy cream

Raspberry Jam

Method:

Preheat the oven to 375. 

Beat the butter and sugar in a mixer or with a handmixer on low until well mixed.  Add the almond extract and beat ten seconds on low.  Mix in the flour a little at a time, be careful if you are using a stand mixer - turn the mixer on low at this point.  Beat on medium for 45 seconds, slowly trickle the heavy cream into the mixture, the heavy cream is really just used to pull the dough together.

Roll the dough into 1.5" balls and place on baking sheet with room for expansion.  Using your thumb, finger, or the fat side of a screw driver, make a small "bowl" in the dough and fill the dough with Raspberry Jam.  

Bake for 16-18 mins (depending on your oven) until they are lightly golden brown on the bottom and just a healthy honey glow on top.  Cool on a cookie sheet. 

Yield: 18 cookies