Ingredients

Instructions

  1. Heat oven to 350°F
  2. In large mixer bowl combine sugar, butter, and almond extract.
  3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
  4. Reduce speed to low; add flour.
  5. Continue beating until well mixed (1 to 2 minutes).
  6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
  7. With thumb, make indentation in center of each cookie (edges may crack slightly).
  8. Fill each indentation with about ¼ t. jam.
  9. Bake for 14 to 18 minutes or until edges are lightly browned.
  10. Let stand 1 minute; remove from cookie sheet.
  11. Glaze:
  12. In small bowl stir together powdered sugar and 1½ t. almond extract.
  13. Gradually stir in enough water for a thin glaze.
  14. Drizzle over cooled cookies.
  15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.