Ingredients
- 1 cup butter
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups flour
- 1/2 cup seedless raspberry
jam
For Glaze:
- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 -2 teaspoons milk
Instructions
1. Beat
together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until
light and fluffy.
2. Gradually
mix in flour until combined.
3. Heat oven
to 350°F.
4. Use a small cookie scoop to measure dough; roll dough into 1-
inch balls.
5. Place
dough balls 2 inches apart onto ungreased cookie sheet.
6. Using your
thumb or a small cap, make an indention in the center of each cookie.
7. Fill each
indention with about 1/4 teaspoon of jam.
8. Bake for
14 - 16 minutes or until the bottoms of the cookies are very lightly browned.
9. Allow
cookies to cool for about a minute on the cookie sheet, then move to a cookie
rack to cool completely.
10. To make
the glaze, combine confectioners' sugar, almond extract, and milk in small
bowl, adding the milk gradually until the desired consistency is achieved;
drizzle over cooled cookies.
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