Ingredients

The following ingredients have 4 Servings
  • 2 cups + 2 Tbsp flour
  • 1/4 tsp salt
  • 1 cup cold butter (cubed)
  • 2/3 cup sugar
  • 1/2 tsp almond extract
  • 1/2 cup seedless raspberry jam
  • 1 cup powdered sugar
  • 1 tsp almond extract
  • 2 - 4 tsp water

Instruction

  • Preheat oven to 350°F.
  • In a medium sized mixing bowl, whisk together flour and salt, set aside
  • Cream together the butter and sugar in a large mixing bowl.
  • Mix in almond extract then add in flour blend until mixture comes together.
  • Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on baking sheets lined with parchment paper.
  • Make a small indentation with your thumb in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
  • Pop it in the freezer for 10 minutes. Bake 14 - 18 minutes.
  • Cool 5 minutes on baking sheet then transfer to a wire rack to cool. While the cookies cool, combine the glaze ingredients in a small bowl.
  • Drizzle cookies with glaze when when cool.
  • Store cookies in an airtight container.
  • ENJOY!!