Raspberry and Almond Shortbread Thumbprints

Cookie:
1 cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup powdered sugar
3/4 tsp almond extract
1-2 tablespoon milk

1) Preheat oven to 350 degrees
2) Cream together butter and sugar until smooth. Mix in almond extract and flour until dough comes together. Roll into 1 1/2 inch balls and placed on ungreased cookie sheet.
3) Use thumb to create a  shallow hole in each ball. Fill with jam.
4) Bake for 14-18 minutes, or until lightly browned. Let cook on cookie sheet for 1 minutes before transferring to cooling rack.
5) Mix together glaze ingredients and mix until smooth. Drizzle lightly over warm cookies.

Best Whole Wheat Bread

5 cups whole wheat flour
1 cup white flour
2 TBSP yeast
2 tsp salt
1/2 cup honey
1/4 cup olive oil
2 cups warm water

1) Knead all ingredients in stand mixer for about 7 minutes.
2) Put dough in a greased bowl, and cover with a towel. Let rise for 1 hour in a warm place (I set my oven to the lowest setting, let it preheat, then turn it off).
3) Preheat oven to 350 degrees.
4) Punch dough down, and form into 2 loaves. Place each loaf in a non-stick bread pan (or you can braid the dough, or form it any way you'd like!).
5) Cover loaves with towel and let rise for 15 minutes.
6) Bake for 30 minutes. Remove bread and place on cooling racks.