This is so yummy, and easy :)1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam
Glaze:
1 cup powdered sugar
2-3 tsp. water
1/2 tsp. almond extract
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour - (You don't HAVE to do this step, but you can). Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Using the end of a spoon handle, or your thumb, make indentions in centers. And added raspberry jelly in the center (make sure the valley is deep enough, or the jelly will run over) Bake for 14 - 18 min. Cool. Drizzle with glaze.
I usually double the glaze!
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam
Glaze:
1 cup powdered sugar
2-3 tsp. water
1/2 tsp. almond extract
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour - (You don't HAVE to do this step, but you can). Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Using the end of a spoon handle, or your thumb, make indentions in centers. And added raspberry jelly in the center (make sure the valley is deep enough, or the jelly will run over) Bake for 14 - 18 min. Cool. Drizzle with glaze.
I usually double the glaze!
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