We’ll be featuring recipes from the 2014 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!

Raspberry almond shortbread thumbprints

Ingredients:

• 1 cup butter softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup raspberry jam (I heat the jam slightly, remove seeds through small strainer and set aside)

Glaze:

• 1 cup powdered sugar
• 2 to 3 tsp water
• 1 1/2 tsp almond extract

Method:

Combine softened butter, sugar and 1/2 tsp almond extract in a large bowl. Add flour. Beat at low speed scraping bowl often until well mixed.

Cover, refrigerate at least 1 hour or until firm, then roll into 1-inch balls. Heat oven to 350F.

Make indentation in centre of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.

Bake 14-18 min or until edges are lightly browned. Let stand 1 minute before removing to cooling rack to cool completely before drizzling with glaze.

Submitted by Lorraine F.
Sherwood Park, AB