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Instructions |
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Combine butter, sugar and 1/2 tsp. almond extract in large bowl. Beat at a medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour)
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Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly.) Fill each indentation with about 1/4 tsp. jam.
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Bake for 14 - 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
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Meanwhile, combine powdered sugar, 1 1/2 tsp. almond extract and enough water for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
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Originally Submitted
9/11/2012
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