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Instructions |
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Combine butter, sugar and almond extract in large bowl. Beat until creamy. Add the flour. Beat until well mixed. Cover; Refrigerate until firm (at least 1 hour)
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Heat oven to 350F. Sape dough into 1-inch balls. Use thumb or index finger to make an indentation in center of the dough balls while cradling them in your hands. Place cookies on an ungreased cookie sheet 2 inches apart. Fill each indentation with aobut 1/4 tsp. jam.
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Bake for 14 to 18 minutes or until edges are slightly brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
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Meanwhile, combine powdered sugar, almond extract, and enough water for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies
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Originally Submitted
7/23/2012
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