These beauties are a melt in your mouth delicious treat and are perfect for Valentine’s Day since the raspberry jelly is red. I’m warning you though, they are addicting!
- 1 cup of unsalted butter, CHILLED (THIS IS IMPOTANT)
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour (not sifted)
- raspberry jelly
- 1/4 teaspoon of salt
- 1 cup powdered sugar
- 2-3 teaspoons water (more or less to preferred consistency)
- 1 1/2 teaspoon almond extract
- In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Be patient. This will take a little longer since the butter is CHILLED. I have tried using butter at room temperature and cookies come out flat. The cool butter keeps them fluffy after baked. The consistency may seem grainy + dry. This is ok! It will stick together once its mixed thoroughly. Scrape side of mixing bowl as needed. Reduce speed to add the flour and a pinch of salt. Mix until blended. Again, patience!
- At this time you may either place the mixing bowl with dough into the fridge and let chill for minimum of 1 hour. Or if yo just cant stand it you may go ahead and roll into small 1 inch balls and place on parchment paper on a cookie sheet 2 inch apart and place in the freezer for about 20 min.
- Preheat oven to 350 degrees. Make an indention in the center of each cookie with an clean object with a rounded end or your thumb. The edges of the dough may crack slightly.
- Fill each with a heaping 1/4 teaspoon jam.
- Bake for 15 minutes. You do NOT to overbake! Let cookies stand 1 minute before removing to a cooling rack. Cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Pour glaze into a zip lock back and cut small hole in one corner. Squeeze bag and drizzle over cookies and allow them to set.
I would love to hear all who tries these delicious babies and how they turned out. It was not one of those that I got on my first attempt…or 2nd.. I have altered a few ingredients from an original recipe and this is what works for me.