|1 cup||Butter; softened|
|½ teaspoon||Almond extract|
|2 cups||All-purpose flour|
|½ cup||Jam; raspberry|
|1 cup||Sugar; confectioner's|
|1½ teaspoon||Almond extract|
Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-½ teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.
Makes 3½ dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to Recipe by: Land O'Lakes
Posted to MC-Recipe Digest V1 #860 by MAMacR@... on Oct 22, 1997
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