A melt in you rmouth treat
Ingredients
- 2/3 cup sugar
- 1 cup butter - softened
- 1/2 tsp almond extract
- 2 cups flour
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2 - 3 tsp water
Instructions
In a large mixing bowl, combine sugar, butter and extract.
Beat at medium speed until light and creamy.
Reduce speed and add flour. Beat until well mixed.
Cover and chill at least one hour.
Heat
oven to 350F.
Shape into 1 inch balls and place 2 inches apart on
a cookie sheet. With your thumb, make a depression
in the top center of each cookie ball. Don't worry
if sides
crack somewhat. Fill the hole with 1/4 tsp of raspberry
jam.
Bake for 14 to 18 minutes until lightly browned. Let
stand
for 1 minute before removing from baking sheet. Cool
completely.
Mix glaze in small bowl while cookies cool and drizzle
over top.
Let set until glaze firms. Makes 3 1/2 dozen.
Submitted by Karen Talley
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