Ingredients

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1 1/4 teaspoon almond extract, divided
  • 2 cups flour
  • 1/2 cup raspberry jam
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon milk

Directions

  1. Preheat oven to 350F.
  2. Beat butter and white sugar until creamy. Mix in 1/2 teaspoon almond extract. Add flour, and mix until dough comes together.
  3. Form dough into 1 1/2-inch balls, and place on ungreased cookie sheet. Use thumb to dent center of each cookie, and then fill with raspberry jam.
  4. Bake 14-18 minutes.
  5. Make glaze by mixing confectioners’ sugar, milk, and remaining 3/4 teaspoon almmond extract. Lightly drizzle over cookies.

Source

Jodi Thomas > Jack Thomas