Raspberry Almond Shortbread Thumbprints Recipe

Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.

Cover; refrigerate at least 1 hour.

Heat oven to 350 degrees F.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

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

Bake for 12-14 minutes or until edges are lightly browned.

Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.