4/5
(1 Votes)
Ingredients
- 2/3 cups sugar
- 1 cup butter
- 1/2 tsp almond extract
- 2 cups flour
- raspberry jam
Preparation
Step 1
Combine sugar, butter & extract. Beat until creamy. Add flour. Mix well. Shape in 1" balls & indent cookie (edges may crack), fill with 1/4 tsp raspberry jam. Bake at 350 for 14-18 minutes. Let stand 1 minute and glaze.
Glaze: Stir together 1 cup powdered sugar, 1 1/2 tsp almond extract & 2-3 tsp water. Drizzle over warm cookies.
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