Add butter to a bowl and beat for about 30 seconds
Add in the sugar and almond extract then beat well until combined
Add in the flour and mix well. It gets tough
Once mixed...cover and chill for about an hour
Preheat oven to 350 degrees
Take dough from fridge and shape into about a 1 inch ball
Size comparison to the jam lid
Place on an ungreased cookie sheet at least 2 inches apart
Here is a tricky part...indent the cookies with your finger or a cool doodad and try not to make deep cracks in the sides. Ill show you why
The jam I used. I'm sure you can use whatever you want. With seeds as well.
Add about 1/4 to 1/2 tsp of the jam to the well on each cookie
Close up. Sprinkle sugar on all of the cookies before baking
Bake for 10-12 minutes until edges are a light brown.
This is why you should make sure the cracks aren't too deep :) jam overflow. It still tastes delicious just not as pretty
Transfer to a wire rack to cool
Eat the rejects
Close up of a crack
For the icing...mix all ingredients
Will have a thick soup texture
Place into a piping bag or ziploc like me
Snip a small corner and get to piping. This is a step you can do whatever you want with
All done!!! So yummy....enjoy!
Recipe from: parentpretty.com/raspberry-al…