記得小時候經過麵包店時，每每覺得櫥窗裡的奶酥餅乾好吃得令人垂涎欲滴；等到自己動手做餅乾時，才知道＂好吃＂的背後有多少惡魔奶油的加持保證。所以，我們做餅乾的次數遠少於其他甜點（雖然不證明其他甜點熱量較少．．．．）。這一次，女兒選了這份食譜後，她還喜孜孜的說：＂媽媽，這是奶油用量最少的一份食譜喔！＂那麼，就讓我們視而不見的做下去吧！
Raspberry and Almond Shortbread Thumbprints
Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Directions:
1. Preheat oven to 350F
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp 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.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cooke sheet.
4. In a medium bowl, mixt together the 1/2 cup confectioner's sugar, 3/4 tsp almond extract, and 1 tsp milk until smooth. Drizzle lightly over warm cookes.
◎成本: US$2.5
◎難度: ★
要把餅乾中間"挖"一個適當大小與深度的洞，然後在洞裡放入適量的果醬，是我們覺得比較有挑戰性的部分。另外原食譜能做出的份量更多，我們的功力只能做出體格較為健壯的餅乾。
◎美味度: ★★★
做法簡單，美觀度上也算討喜。小朋友自己試做也沒有問題。
◎再試一次: yes
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