| Ingredients | |
|---|---|
| 1 cup (2 sticks) butter, softened | |
| 2/3 cup sugar | |
| 2 teaspoons almond extract | |
| 2 cups all-purpose flour | |
| ------ | |
| 1/2 cup raspberry jam* | |
| Glaze (below) | |
Directions |
|
|---|---|
| - Combine softened butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm. | |
| - Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. | |
| - Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. | |
| - Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies. | |
| Glaze |
| 1 cup confectioners' sugar |
| 2 to 3 teaspoons water |
| 1 1/2 teaspoons almond extract |
| * Substitute 1/2 cup of your favorite flavor jam. |
| Vitamin A | 160% |
| Vitamin C | 0% |
| Calcium | 1% |
| Iron | 48% |
