Ingredients

The following ingredients have 72 Servings
  • 1 1/4 cup Sugar
  • 2 cup Butter softened
  • 1 teaspoon Almond extract
  • 4 cup Flour add add'l flour if necessary
  • 2 cup Raspberry Jam
  • 32 ounces Powdered sugar
  • 2 1/2 Tablespoon Meringue Powder Optional
  • 1 Teaspoon Almond Extract
  • 1/2 cup Milk
  • 1/2 cup Light Corn Syrup
  • 4 Tablespoon Milk To thin glaze if necessary

Instruction

  • Beat sugar, butter and almond extract until creamy. Add flour and beat until well mixed. Dough should hold together so it can be rolled into balls without being too sticky. If dough is crumbly, add soften butter 1-2 tablespoons at time. Refrigerate dough for 1 hour. Use medium small scoop, then roll dough into balls. Place 2 inches apart on baking sheets. Make indentation in center of each cookie (edges may crack slightly) and fill with 1/2 teaspoon jam. Bake at 350 F (convection oven 325 F) for 12 minutes or until edges are lightly browned. If baking 2 trays in the oven at one time, baking time will be 15-18 minutes. Yield about 6 dozen. Glaze: Stir together confectioners sugar and meringue powder. The meringue powder helps harden the glaze, but is an optional ingredient. Stir liquids together: almond extract, milk & corn syrup. Gradually stir liquid mixture into sugar. Use a whip style beater if one is available, whip until it's white and fairly stiff (will take several minutes). Pour a small amount of glaze over cooled cookies; consistency of the glaze should be to slowly run off a spoon. If piping glaze over cookies using a pastry bag, consistency of the glaze should be fairly thick. It should fall off the spoon in clumps.