- 2/3 cup sugar
- 1 cup (2 sticks) butter, softened
- 1/2 tsp. almond extract
- 2 cups flour
- 1/2 cup raspberry jam
Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.
Preheat oven to 350 degrees. Spape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. With thumb, make indentation in center (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze.
- 1 cup powdered sugar
- 1 1/2 tsp. almond extract
- 2-3 tsp. water
Makes 3 1/2 dozen cookies.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.