2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Jam; raspberry
1 c Sugar; confectioner’s
1 1/2 ts Almond extract
2 ts Water
Heat oven to 350. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed
(1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on
cookie sheets. With thumb, make indentation in center of each cookie (edges
may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1
minute; remove from cookie sheet.
In small bowl stir together confectioner’s sugar and 1-1/2 teaspoons almond
extract. Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or
freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to
2 tablespoons flour.
Yields
1 Servings