RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 1. Cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1 inch balls. Make a hole in center of each ball using a chapstick tube, and fill with jam. 2. Refrigerate 20 minutes. Heat oven to 350. 3. Bake 14-18 minutes. Remove half way through to flatten jam with spoon. Let cool 1 minute. 4. Mix together confectioners' sugar, 3/4 tsp. almond extract, and milk. Drizzle lightly over warm cookies.