These are SO GOOD! They’re a really light shortbread base with tart, gooey raspberry filling. The glaze on top makes them look extra fancy for minimal effort! I’ve made a few changes to the recipe (because a 1 1/2 inch ball of cookie dough makes a MAMMOTH cookie), so just use what I have here and you’ll be fine – and your tummy will thank you!
1 c. butter, softened (either use salted butter OR add 1/2 tsp. salt to your recipe)
2/3 c. white sugar
1/2 tsp. almond extract
2 c. all-purpose flour
1/2 c. seedless raspberry jam
For the glaze:
1/2 c. confectioner’s sugar
3/4 tsp. almond extract
2 tsp. milk
Preheat your oven to 350°.
Cream butter and sugar in a stand mixer. Mix in almond extract and then flour until dough comes together. Roll dough into 1/2-inch balls and place on a parchment-lined cookie sheet. Make a small hole in the center with your thumbs (or a chapstick lid). One small trick is to make your holes after you complete each roll. Also, keep your dough covered. If you let it get dry, it will crack. Fill your holes with jam BEFORE you bake. I like to put the jam into a piping bag for easy filling.
Bake at 350° for 14-18 minutes, or until lightly browned. Let cool.
Mix together your confectioner’s sugar, almond extract, and milk and lightly drizzle over cookies. Store in an air-tight container with layers separated by parchment paper.
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