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1 cup butter, softened 2/3 cup sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/3 to 1/2 cup seedless raspberry jam Glaze: 1 cup confectioner's sugar 1/2 teaspoon almond extract In a large mixing bowl, cream butter and sugar together and beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour, or until dough is easy to handle. Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350°F degrees for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies, if desired. Combine glaze ingredients, and drizzle over cooled cookies. Yield: about 3 1/2 dozen. Submitted by: Tricia Petersen | |
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recipe reviews #8586
Jessica says:
Though I would add a little more suger than called for, all in all, I thought it was a great recipe.
#55570
Kathryn (Ontario) says:
Great recipe! I didn't make the glaze for it because the glaze recipe is missing an ingredient so instead of looking it up or just making my own I sprinkled icing sugar on top which turned out really nice as well!
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