1 c. of butter(softened)
2/3 c. sugar
1 tsp. almond extract
2 c. all purpose flour
1/2 c. seedless raspberry jam
In large mixer bowl combine butter, and almond extract. Mix until creamy. Add flour, and mix(do not be afraid if the batter looks like all flour). Shape into 1 inch balls. Make indentation with thumb. keep a finger in hole and make a wall around it so the jelly doesn't spill out. Use the tip of a spoon of jelly, and put in the holes. Bake 14 min at 350F. Cool 1 minute before moving to cooling rack.
Glaze: 1 cup of powdered sugar
1 1/2 tsp almond extract
Combine. Slowly add 2-3 tsp of water to thin the glaze.
Drizzle over cookies.
Enjoy!
For now,
2 comments:
Yummy Abigail! Those sound delicous! The other day I made peanut butter cookies but they were really dry. I'm going to have to try these one night, for dessert!
Thanks for sharing!
The recipe sounds delicious!
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