INGREDIENTS:
2 cups all-purpose flour
2/3 cup sugar
1 cup softened butter
1 cup powdered sugar
1/2 cup red raspberry jam (no seeds)
sugar for sprinkling
3 to 4 teaspoons water
2 teaspoons almond extract
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Take butter in a medium bowl and beat normally for about 30 seconds.
3. Add 2/3 cup sugar along with 2/3 teaspoon almond extract. Mix it well.
4. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour.
5. Cover it and keep it to chill for 1 hr.
6. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
7. With your thumb make an indentation in the center of each ball and put 1/2 teaspoon of the jam in each indentation.
8. Sprinkle little sugar on each ball
7. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
DIRECTIONS FOR ICING:
1. Take powdered sugar in a medium bowl and mix with 1 teaspoon water and 2 teaspoon almond extract.
2. Add enough of the remaining water to make a drizzling consistency.
3. Drizzle cookies with icing.
(Image Licensed via 123rf)
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