Huckleberry Bonnets

By Hklbrries

Ingredients

• 1 cup (2 sticks) regular stick butter, softened
• 1/2 cup plus 1 tbsp powdered sugar, divided
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup finely ground blanched almonds
• 1/2 cup huckleberry (or blueberry) preserves
• Sliced almonds (approximately 40 slices) for garnish, optional
• Powdered sugar, optional

Details

Servings 20

Preparation

Step 1

Preheat oven to 400 F. In a large bowl, combine butter, 1/2 cup powdered sugar and almond extract. Beat on medium speed until light and fluffy. Scrape sides of bowl. Add flour and ground almonds, mix until dough just comes together. Using level tablespoon of dough, form 20 (1 1/4-inch) balls. Place dough two inches apart on ungreased cookie sheets. Using the bottom of a flat measuring cup, flatten balls into 2-inch circles, 1/4-inch thick. Dip the bottom of the measuring cup into flour between each pressing. Repeat with remaining balls. Bake for 7 to 8 minutes or until set and lightly golden around the edges. Remove cookies to wire racks to cool. Reduce oven to 325 F.

Using rounded teaspoons of dough, shape remaining dough into 20 (1-inch) balls. Place on ungreased cookie sheets, 1-inch apart. Press balls lightly to flatten slightly. Bake 15 to 20 minutes or until set and lightly golden on edges. Remove and place on wire rack to cool.

Spoon one teaspoon huckleberry (or blueberry) preserves on center of each flat cookie. Top with ball-shaped cookie, pressing lightly to allow preserves to show. Place two sliced almonds into preserves on each cookie and dust with powdered sugar.