| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1 |
c |
Butter; softened |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Jam; raspberry |
| 1 |
c |
Sugar; confectioner's |
| 1 1/2 |
ts |
Almond extract |
| 2 |
ts |
Water |
|
2 |
tablespoons flour. |
INSTRUCTIONS
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 1/4 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 1-1/2 teaspoons almond
extract. Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes 3 1/2 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@aol.com on Oct 22, 1997
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