For my cookie I decided on a simple (or simply delicious) Raspberry Almond Shortbread Thumbprint. I kept my fingers crossed that they would travel well, and took extra care in packaging them for shipment.
For the dough:
1 cup unsalted butter, room temperature
⅔ cup granulated sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
pinch of salt
For the glaze:
1 cup powdered sugar
2-3 teaspoons water (more or less as needed for drizzling consistency)
1½ teaspoons almond extract
In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
I used unsalted butter in my recipe. Please check the dough to make sure it is salty enough for your taste. Perhaps adding ¼ teaspoon of salt instead of a pinch would help if you feel it needs more. I always bake with unsalted butter and do not like the taste of salted. We love the Land-O-Lakes brand of butter so this recipe was tested with their unsalted product.
Hope this helps you have great success with these simple but delicious cookies!