Thumbelina Cookies

1 cup sweet butter, softened
2/3 cups granulated sugar
1/2 teaspoon almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam ( or pick your favorite fruit preserve and substitute)

Glaze
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract

Preheat oven to 350 F.  
Beat together the butter and sugar until well blended. Beat in almond extract and gradually add flour until dough forms a ball.
Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
With the end of a wooden spoon or your finger, make an indentation in the center of ball and fill with raspberry jam.
Bake 14 to 18 minutes in a oven to 350 F.  or until edges are lightly browned.
Remove to a wire rack to cool.
(If any cookies look a bit jam-lacking, just put a bit more on before doing the glazing.)
Combine the glaze ingredients mixing well until smooth and drizzle over cookies.

Yield:  3 1/2 dozen

 

You can find the above recipe by tapping here on the Home Cookin' index.

 

@ Please tell us what you think!                                                          back Back Home

Copyright 1999-2005 S. H. Klock/ The Recipe Reader.  All rights reserved.   Terms of use.