Best of Taste of Home, 132
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 tsp. water
1/2 tsp. almond extract
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies, if desired. Combine glaze ingredients; drizzle over cookies. Yield: about 3-1/2 dozen
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