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Don't mind me....
Recipe By : Land O'Lakes
Serving Size : 1 Preparation Time :0:45
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1 cup butter -- softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup jam, raspberry
1 cup sugar, confectioner's
1 1/2 teaspoons almond extract
2 teaspoons water
Heat oven to 350. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed
(1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on
cookie sheets. With thumb, make indentation in center of each cookie (edges
may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1
minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-1/2 teaspoons almond
extract. Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or
freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2
tablespoons flour.
Serving Size : 1 Preparation Time :0:45
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1 cup butter -- softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup jam, raspberry
1 cup sugar, confectioner's
1 1/2 teaspoons almond extract
2 teaspoons water
Heat oven to 350. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed
(1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on
cookie sheets. With thumb, make indentation in center of each cookie (edges
may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1
minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-1/2 teaspoons almond
extract. Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or
freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2
tablespoons flour.