This has become my favorite cookie. My eleven-year-old grandson, Wyatt, likes them so much, he asked for the recipe so he could make them at home. I like to prepare these cookies the day I want to serve them because after about a day, the red of the jam seeps into the white glaze. It doesn’t affect the taste, only the appearance.
Makes about 4 dozen cookies
COOKIES
2/3 cup granulated sugar
1 cup (2 sticks) butter, at room temperature
½ teaspoon almond extract
2 cups flour
1 cup raspberry jam, divided
GLAZE
1 cup powdered sugar
1 ½ teaspoons almond extract
*Preheat the oven to 350 degree. Grease 2 baking sheets with cooking spray or butter, or line with parchment paper, and set aside.
*To make the cookies, beat the sugar, butter, and almond extract until smooth and creamy. Gradually add the flour and beat until well blended.
*Shape the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.
*Make an indentation in the center of each cookie. The edges may crack slightly, but that’s okay. Fill each indentation with 1/4 teaspoon raspberry jam.
*Bake for 14-18 minutes, or until the edges are lightly browned.
*Remove from the oven and let stand for 1 minute before transferring to a cooling rack.
*To make the glaze, combine the sugar, almond extract, and 2 tablespoons warm water in a small bowl. Stir to combine. The glaze should be thin. Add an extra tablespoon of water if necessary. Spoon the glaze into a plastic bag. Cut off a bit of one corner and pipe the glaze over the cooled cookies. Let the glaze set before placing the cookies on a plate or in tins.
~Betty L. Breidenstine
Hummelstown, Pennsylvania