Raspberry and Almond Shortbread Thumbprints/ Rose thumprints shortbread/ jam tart

make 3 dozen

Ingredients
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
* FREEZE IT FOR 15 MINS BEFORE BAKE
3.Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4.In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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Rose thumbprint

Ingredients
1 cup butter, softened
1/3 cup icing sugar
1/2 teaspoon Rose extract
2 cups all-purpose flour
+ 10g rose powder
1/2 cup seedless rose jam

1/2 cup confectioners' sugar
3/4 teaspoon rose extract
1 teaspoon milk

Direction same as above
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1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp pure vanilla extract
1 tsp lemon juice
1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup sugar, poured onto a plate
Jam or jelly

In a large bowl, cream the butter with a hand mixer. Gradually add the sugar to the butter and beat until light and fluffy.

Add each egg, beating between additions. Add vanilla extract and lemon juice. Sift together the flour, baking powder and baking soda. Combine the flour mixture with the butter mixture and mix well. Chill in the fridge for 1/2 hour.

Preheat the oven to 350 degrees. Scoop out a small amount of dough and roll it in the sugar on the plate. Place the dough on a greased cookie sheet. With your thumb, make a small indentation. In the indentation, add a small amount of jam (use a 1/2 tsp measuring spoon). Repeat with the rest of the dough. The cookie do spread alot, so do not put anymore than 8 dough balls on a tray.

Bake for 15 minutes. Remove from tray and cool on a cooling rack. Allow the cookie to cool completely