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Cookie Ingredients:
2/3 c sugar
1 c butter, softened
1/2 tsp almond extract
2 c sifted flour
Seedless raspberry jam
Glaze ingredients:
1 c confectioner's sugar
1 1/2-2 tsp almond extract
3 tsp water
Beat sugar, butter, and almond extract until light and creamy. On low speed, gradually add flour until soft dough forms. Cover and chill at least 1 hour.
Preheat oven to 350. Shape dough into 1-inch balls, placing them 2 inches apart on an ungreased cookie sheet. Indent each with thumb and fill with 1/4 tsp of jam.
Bake 14-18 minutes or until slightly golden. Cool completely. Whisk the glaze ingredients together and drizzle over cookies.
Makes 3 dozen (or more like 2 if you make them as big as I do).
2/3 c sugar
1 c butter, softened
1/2 tsp almond extract
2 c sifted flour
Seedless raspberry jam
Glaze ingredients:
1 c confectioner's sugar
1 1/2-2 tsp almond extract
3 tsp water
Beat sugar, butter, and almond extract until light and creamy. On low speed, gradually add flour until soft dough forms. Cover and chill at least 1 hour.
Preheat oven to 350. Shape dough into 1-inch balls, placing them 2 inches apart on an ungreased cookie sheet. Indent each with thumb and fill with 1/4 tsp of jam.
Bake 14-18 minutes or until slightly golden. Cool completely. Whisk the glaze ingredients together and drizzle over cookies.
Makes 3 dozen (or more like 2 if you make them as big as I do).
