Soften the butter. Whip it to perfection, add sugar, then almond extract, then flour. These cookies are my all time favorite shortbread cookies, the taste of butter is intense and so creamy and delicious. You won't be sorry if you make them. They are so simple, yet so amazing. People won't believe that YOU made them. You can use any type of jam or jelly, but I always use raspberry because it's wonderful!
I use a chapstick lid to make the holes in the cookies! Make sure you use enough butter or these cookies will crumble while poking the holes in them before putting in the jam.
Almond drizzle. Mmmm. This drizzle compliments the cookie so nicely! I like to do this drizzle while still on the baking sheets, and then lift them individually before placing on a plate.
Raspberry and Almond Shortbread Thumbprints