Raspberry Thumbprint Butter Cookies

These are quite similar to a shortbread --- for the holidays place a candied red or green cherry in the middle of each cookie in place of the jelly or jam.

• Ready In: 18 mins
• Serves: 24

Ingredients

• 1  cup butter, softened (no subsitutes)
• 1⁄2 teaspoon  almond extract (optional)
• 2  teaspoons vanilla
• 1⁄2 cup confectioners' sugar
• 1⁄4 cup cornstarch
• 1 1⁄2 cups all-purpose flour
• 24  teaspoons  raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)

Directions

1. set oven to 325 degrees F.
2. Lightly grease a cookie/baking sheet.
3. In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4. In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5. Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6. Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
7. Spoon about 1 teaspoon jelly or jam into the hole.
8. Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9. Cool on wire racks.