Cookie
2/3 cup sugar
1 cup butter
½ tsp. almond extract
2 cups all-purpose flour
½ cup raspberry jam
Glaze
1 cup powdered sugar
1 ½ tsp. almond extract
2-3 tsp. water
- Heat oven to 350.
- In a large bowl combine sugar, butter and almond extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low; add flour. Beat until well mixed, 2-3 minutes. Cover and chill dough at least 1 hour.
- Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, made indentation in center of each cookie. Fill each indentation with about ¼ tsp. jam.
- Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool Completely.
- Meanwhile, in a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.