I love these cookies. Make sure you get seedless jam. Raspberry –Almond Thumbprint Shortbread (makes 7 dozen cookies) 2 cups (1 pound) butter 1 1/3 c sugar 1 tsp. almond extract 4 cups flour 1 cup seedless raspberry jam Cream butter, add sugar and extract. Blend in flour. Roll into 1 inch balls. Make a thumb indentation in each. Fill with ¼ tsp jam. Bake 14-18 minutes on cookie sheet at 350 degrees until edges are light brown. Cool on cookie sheet one minute before removing to racks. Drizzle with glaze while cookies are still warm. For glaze combine in a small bowl: 2 cups powdered sugar 3 tsp almond extract 6-8 tsp water Note: I found this on a Land O’ Lakes butter box years ago. Mary Kelly www.ProductiveLeaders.com