I don’t like having a pattern for the types of cookies I make. This recipe appeared out of nowhere, and it sounded good.
There are similar to the Buckeye Brownie Cookies I made previously where you make the dough, put rounded balls of dough on the cookie sheet, create a small hole in the middle of the ball with your thumb, and then top with a glaze/frosting. The balls might be small, but they’ll become larger as they go through the baking process.
These cookies were made on three aluminum cookie sheets with a single fitted sheet of parchment paper, and were run in the oven for 18 minutes. They came out perfectly baked.
For the frosting, you might need to add a little more milk to make it easier to dribble on the cookies. I had to make two batches of the frosting and add a little more milk to make it easier to add frosting to the cookies. You don’t need to sift the powdered sugar for this part.
- 1 cup butter, softened
- ⅔ cup white sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar (powdered sugar)
- ¾ teaspoon almond extract
- 1 teaspoon milk (or more to make it easier to frost cookies)
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth.
- Mix in 1/2 teaspoon almond extract.
- Mix in flour until dough comes together.
- Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
- Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a separate medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.