Ingredients
- Mix:
- 2/3 cup sugar
- 1 cup butter softened
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- Glaze:
- 1 cup powdered sugar
- 1½ teaspoons almond extract
- 2 to 3 teaspoons water
Instructions
- In a mixing bowl, combine sugar, butter and 1/2 teaspoon almond extract.
- Beat at medium speed until creamy.
- Reduce speed and add flour, beat until well mixed.
- Cover and refrigerate at least 1 hour or until firm.
- Heat oven to 350 degrees.
- Shape dough into 1-inch balls, about a Tablespoon of dough.
- Arrange on an ungreased cookie sheet, about 2 inches apart.
- With thumb or knuckle, make indentation in center of each cookie (edges may crack slightly).
- Fill each indentation with about 1/4 teaspoon jam.
- Bake 12-14 minutes for small cookies, 14-18 minutes if you make them larger, or until edges
- are lightly browned. Let stand 1 minute on cookie sheets. Remove to cooling rack.
- Cool completely before adding glaze.
- Combine all glaze ingredients in a bowl and whisk until smooth. Drizzle over cookies.
- Makes 3½ dozen. These buttery cookies are the perfect ‘bite’, not too sweet, a delicious
- hint of almond – just double the recipe!
Terri's Notes
~ Substitute your favorite jam, I’m trying cherry next!
~ These keep and freeze well-if they last that long! But, after about 24 hours, the glaze
begins to turn pink. If that matters, store or freeze cookies without glaze and give them
a quick drizzle the day you serve them.
~ The original recipe appeared on the back of a package of Land O’Lakes butter.
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