- 2 cups + 2 Tbsp flour
- 1/4 tsp salt
- 1 cup cold butter cubed
- 2/3 cup sugar
- 1/2 tsp almond extract
- 1/2 cup seedless raspberry jam
- 1 cup powdered sugar
- 1 tsp almond extract
- 2 – 4 tsp water
Preheat oven to 350°F.
In a medium sized mixing bowl, whisk together flour and salt, set aside
Cream together the butter and sugar in a large mixing bowl.
Mix in almond extract then add in flour blend until mixture comes together.
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on baking sheets lined with parchment paper.
Make a small indentation with your thumb in each cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam.
Pop it in the freezer for 10 minutes. Bake 14 – 18 minutes.
Cool 5 minutes on baking sheet then transfer to a wire rack to cool. While the cookies cool, combine the glaze ingredients in a small bowl.
Drizzle cookies with glaze when when cool.
Store cookies in an airtight container.