Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::36
Yield::3 dozen cookies
Ingredients
Oops! Something went wrong. Our team is working on it.
1 cup butter, softened
⅔ cup white sugar
1 ¼ teaspoons almond extract, divided
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
1 teaspoon milk
Directions
Gather all ingredients.
Allrecipes/Victoria Jempty
Allrecipes/Victoria Jempty
Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
Allrecipes/Victoria Jempty
Allrecipes/Victoria Jempty
Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
Allrecipes/Victoria Jempty
Allrecipes/Victoria Jempty
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
Allrecipes/Victoria Jempty
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Allrecipes/Victoria Jempty
Enjoy!
Victoria Jempty/Allrecipes