These rich, easy-to-make cookies are sure to be a favorite at your cookie swap. The jam filling is a tart counterpoint to the sweet shortbread cookie, which melts in your mouth. And they’re attractive, to boot. “I bake dozens of these each year as gifts,” Patsy Hilburn says. These cookies also can be made with other flavors of jam.
2/3 cup sugar
1 cup butter (softened)
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Preheat oven to 350 degrees. In large mixing bowl, combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2-3 minutes).
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about a quarter teaspoon of jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Drizzle with Almond Glaze, then allow to cool completely. Makes about 3 1/2 dozen.
1 cup powdered sugar
1 1/2 teaspoons almond extract
1 to 3 teaspoons water
In small bowl stir together sugar, extract and enough water for glazing consistency.
Serving size: 1 cookie. Per serving: 95 calories, 0.6 g protein, 4.2 g fat, 13.2 g carbohydrates, 0.2 g fiber, 1 mg sodium, 11 mg cholesterol
Patsy Hilburn, United Cooperative Services