Baking Time
13-15 minutes |
Oven Temperature
350° F |
Pan Size
Cookie sheet |
Choose any flavor of seedless jam for this buttery cookie!
1 cup butter, softened (no substitutes)
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam (or flavor of choice)
Glaze:
1 cup confectioners' sugar
2 to 3 teaspoons milk
1/2 teaspoon almond extract
1 drop of red food coloring
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
Roll into one inch balls. Place one inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Makes approximately 3-1/2 dozen cookies.
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