Jam Thumbprint Cookies

Shortbread like cooky with jam center rum-almond glaze with a sprinkle of chopped almonds

• Ready In: 1 hr 3 mins
• Yields: 84 cookies

Ingredients

• 2  cups butter, softened
• 1 1⁄3 cups sugar
• 1  teaspoon  almond extract
• 4  cups all-purpose flour
• 1  cup  apricot jam or 1  cup  peach jam or 1  cup  raspberry jam
• 2  cups powdered sugar
• 1 -2  tablespoon rum
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup  finely chopped  almonds

Directions

1. Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
2. Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
3. Preheat oven to 350 degrees F.
4. Shape dough into 1-inch balls.
5. Place 2" apart on ungreased cookie sheets.
6. Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
7. Bake for 15 to 18 minutes til edges are lightly browned.
8. Let stand 1 minute; remove from cookie sheet.
9. Cool completely.
10. Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
11. Drizzle over cooled cookies; sprinkle with finely chopped almonds.