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SUBMITTED BY: Rosetta Sperring
Cookies: 

2/3 cup sugar1 cup butter (softened)

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup raspberry preserves or jam 

Glaze: 

1 cup sifted powdered sugar

1-1/2 teaspoons almond extract

2 to 3 teaspoons water 

Heat oven to 350 

In a large mixing bowl combine sugar, butter and almond extract. Beat at medium speed till creamy (2-3 min). Reduce speed to low and add flour slowly, mixing well (2-3 min). Cover and chill dough at least 1 hour. 

Shape dough into 1 inch balls and place on cookie sheets. With thumb, made an indention in the center of each cookie, then fill with about 1/4 teaspoon preserves or jam. 

Bake 14 minutes. Let stand 1 minute before removing from cookie sheet. Cool completely. 

Meanwhile in a small bowl, mix together all glaze ingredients till smooth. Drizzle glace over cookies. 

*note: recipe did not say if you grease cookie sheets or not, so I’m thinking you do not have to grease them. I always use parchment paper so I never have to worry about greasing cookie sheets.

 

 

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