| Written By Administrator |
This entertaining cookie recipe blends jam and almonds to make quite a wonderful cookie. Moist, tasty, and at the same time very filling. Fill a pitcher full of ice cold milk and get started!
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour seedless raspberry jam
1. Preheat oven to 350*F. Mix sugar, butter, almond extract and flour.
2. Shape into balls. Place on baking sheets sprayed with non-stick cooking spray.
3. Press thumb in center of each cookie and fill with raspberry jam. Bake 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.
Glaze Ingredients:
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 teaspoons water
For Glaze:
1. Mix powdered sugar, almond extract and water.
2. Drizzle over cooled cookies.
3. Store in an airtight container.





Mister Wong
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