Ingredients
Cookies:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Glaze:
1/2 cup powdered sugar
1 teaspoon almond extract
2–3 teaspoons milk
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter & sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale.
Add flavoring: Mix in the almond extract.
Add flour: Gradually add the flour and stir until a soft, smooth dough forms.
Shape cookies: Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
Make indentations: Use your thumb or the back of a small spoon to gently press a well into the center of each cookie.
Fill with jam: Add about 1/2 teaspoon of raspberry jam into each indentation.
Bake: Bake for 12–14 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare glaze: Whisk together powdered sugar, almond extract, and milk until smooth and drizzleable.
Glaze: Once cookies are fully cooled, drizzle the glaze over the tops and let it set before serving.
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