1 cup sweet butter,
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)
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
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