2/3 C sugar
1 C butter, softened
1/2 tsp almond extract
2 C flour
1/2 C raspberry jam (seedless)
Glaze:
1 C powdered sugar
1 1/2 tsp almond extract
2-3 tsp water
In larger mixer bowl combine sugar, butter, and almond extract. Beat at med speed until creamy (2-3 min). Reduce speed to low; add flour. Beat until well mixed (2-3 min). Cover and chill dough at least 1 hour.
Heat oven to 350. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indent in center of each cookies (edges may crack slightly). Fill each indentation with 1/4 tsp jam. Put cookies on parchment paper on cookie sheet to avoid burning.
Bake 14-18 min or until edges are very slightly browned. Let stand 1 min; remove from cookie sheet. Cool completely.
Note: Start checking cookies at 10 min.
Meanwhile, in a small bowl with wire whisk; stir together all glazing until smooth. Drizzle over cookies.
Makes 3 1/2 dozen cookies.
These are seriously the yummiest cookies I've ever tasted!
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