Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cherry preserves
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk

Instruction

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer with the paddle attached, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Add flour and mix on low speed just until dough comes together, then flash at a medium high speed for 5 seconds to form the dough into a ball. Roll dough into 1 inch balls and place on ungreased cookie sheets 2 inches apart. Make a small hole in the center of each ball (I use the ball end of a small wooden honey dipper) and fill the hole with about a 1/2 teaspoon of preserves. To minimize spreading of the cookie, you can freeze the entire sheet for 15 minutes prior to baking.
  • Bake for 14 to 18 minutes in preheated oven. Depending on your baking sheet, dough may not brown at all. Immediately after removing from oven, use a spatula or plastic scraper to gently reform cookies as they may have flattened out a bit during the baking process. Let cool 5 minutes on the cookie sheet.
  • In a small bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.