Raspberry Almond Tartlettes (thumbprints)

Well as the title suggest, this recipe is actually for thumbprint cookies! But After two failed attempts (they kept spreading big time!) I used a muffin tin and got these tartlettes instead!! Love the Almond taste and good to use up any jam you have! Recipe from Landolakes.com.

Cookie

1 cup Land O Lakes® Butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup raspberry jam*

Glaze

1 cup powdered sugar

2 to 3 teaspoons water

1 1/2 teaspoons almond extract

Directions

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°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 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

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