I have wanted to try these for quite some time. We decided to make them for an end of summer BBQ. WOW! These delicate babies have so much flavor and melt in your mouth! Instead of raspberry jam I used my Mom's famous strawberry jam..... mmmm..... so good.
Ingredients
- 1 cup butter, softened not melted
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Place the cookie sheet with the cookies in the freezer for 10 minutes.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep time: 30 min. Cook time: 18 min. Ready in: 1 hr. 15 min.
Amount per serving: 104 calories, 5.2 grams fat
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