Ingredients
- 1 cup butter softened
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
Instructions
Cookies
- Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour.
- Keep beating until the dough just starts to come together. It will look somewhat dry and crumbly but as soon as all the flour is absorbed and it starts to come together, use your hands to finish it off and bring it into a ball. Don’t over mix. The heat of your hands will help bring it together.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
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Heat oven to 350 degrees
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Shape dough into one inch balls.
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Place 2 inches a part on a ungreased cookie sheet.
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Make an indentation with your thumb in the center of each ball.
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Fill the indentation with 1/4 tsp of jam. Do not overfill
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Bake for 14 minutes or until edges are lightly browned
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Let stand 1 minute, remove from cookie sheet and cool completely.
Glaze
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Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
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Drizzled over cool cookies