Ingredients
- 1 cup butter, softened
- ⅔ cup sugar
- ½ tsp almond extract
- 2 cups all-purpose flour
- ⅓ – ½ cup seedless raspberry jam
Make it step by step
- In a large mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms ball.
- Cover and refrigerate 1 hr or until easy to handle.
- Roll dough into 1" balls.
- Place 1" apart on un-greased baking sheets.
- Using end of wooden spoon handle, make indentation in center.
- Fill with jam.
- Bake at 350°F for 14 – 18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional jam into cookies if desired.
- Combine glaze ingredients; drizzle over cooled cookies.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.