Be sure to check back for the rest of the recipes from this year's 12 Days of Cookies!

Here's the recipe I promised yesterday.  Another flavor combination with my browned butter almond shortbread.  I can't get enough of these cookies!  You can try it with any number of different jam flavors, but the boysenberry is my favorite.  The almond glaze brings out the almond flavor in the cookies and they just melt in your mouth.

Boysenberry Almond Thumbprint Cookies 

• 1 c. salted butter
• 2/3 c. granulated sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 1 c. flour
• Boysenberry jam

• 1 c. powdered sugar
• 1 Tbsp water
• 1/4 tsp almond extract

In a medium sauce pan, melt 1 c. butter over medium heat.  Cook, stirring continuously, until butter turns brown and starts to smell nutty.  Set aside and allow to cool to room temperature (or put it in the fridge to firm up just a little bit.

Cream together the butter and sugar until light and fluffy.  Mix in the vanilla and 1 tsp almond extract, scraping down the sides as necessary.  Mix in the flour.

Form the dough into a rectangle and wrap in plastic.  Chill a few hours until firm (overnight is easiest).  Dough will be pretty solid.  Cut into 24 pieces.  Roll into balls and make an indentation in the top.  Chill dough again, 10-15 minutes or so.  You want dough to be firm when you bake it.

Preheat oven to 350 degrees F.  Fill each indentation with about 1/2 tsp boysenberry jam.  Bake on a parchment lined baking sheet for 12-14 minutes.  Allow to cool on baking sheet.