yiéld: 36 COOKIES
prép timé: 1 HOUR 30 MINUTES
cook timé: 10 MINUTES
INGREDIENTS
- 1 cup buttér, softénéd
- 2/3 cup granulatéd sugar
- 1/2 téaspoon almond éxtract
- 2 cups all-purposé flour
- 1/2 cup séédléss réd raspbérry jam
- sugar for sprinkling
- 1 cup powdéréd sugar
- 3 to 4 téaspoons watér
- 1 1/2 téaspoons almond éxtract
INSTRUCTIONS
- In a médium bowl béat buttér médium spééd for about 30 séconds. Add thé thé 2/3 cup granulatéd sugar and 1/2 téaspoon almond éxtract. Béat until wéll combinéd. Béat in as much flour as you can with éléctric mixér and thén using a woodén spoon stir in any rémaining flour. Covér and chill for 1 hour or until dough is éasy to handlé.
- Préhéat ovén to 350 dégréés. Shapé dough into 1-inch balls. Placé balls 2 inchés apart on ungréaséd cookié shééts. Using your thumb, préss an indéntation into thé céntér of éach ball. Spoon about 1/2 téaspoon of thé jam into éach indéntation and thén sprinklé with sugar. Baké about 10 minutés or until édgés aré light brown. Cool on cookié shééts for 1 minuté. Transfér cookiés to wiré racks to finish cooling.
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