| 2/3 cup | sugar | | 1 cup | butter, softened | | 1/2 teaspoon | almond extract | | 2 cups | flour | | 1/2 cup | raspberry jelly | | GLAZE: | | | 1 cup | powdered sugar | | 1 1/2 teaspoons | almond extract | | 3 1/2 to 4 tsp. | water |
| | Preheat oven to 350 degrees. In large bowl, combine sugar, butter and 1/2 t. almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover and chill dough at least one hour.
Shape dough into 1 inch balls. With finger, make indentation in center of each cookie. Fill indentations with 1/2 t. jelly. Place on ungreased cookie sheet 2 inches apart. Bake for 9 to 10 minutes or until edges are lightly browned. Let stand for 1 minute before removing from cookie sheet. Cool completely.
Meanwhile, in a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.
Makes 4 doz. |
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