These cookies not only taste amazing but they’re super cute, too!
Check out what my pals from Peanut Butter and Peppers had to say about this great recipe:
I am looking forward to tonight, we have our annual Christmas party at my boss’s house. My boss’s wife makes the best dinner dishes. She is such an awesome cook. I wonder what she has up her sleeve for the night? Don’t you just love Christmas parties? You get to dress up, eat good food and have a few to many drinks! I need to be good tomorrow on the food, so I can eat without all the guilt. I already know I’m going to over indulge, but it’s better then my over indulgence on cookies! I said it yesterday, but I mean it, I am thinking of going on a cookie diet, are you with me?
I’m with you! Bring on the cookies!
Ingredients
1 cup (2 sticks) Kerrygold butter, softened
2/3 cup Domino sugar
1/2 tsp. almond extract
2 cups Gold Medal flour
1/2 cup seedless raspberry jam
Glaze:
1 cup powdered sugar
1/2 tsp. McCormick almond extract
2-3 tsp. water
Instructions:
In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes.
Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes.
Cover and chill dough at least 1 hour.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make an indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.
Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.
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Quick Tip: These cookies are perfect for holiday cookie exchanges.
Thank you Peanut Butter And Peppers for this wonderful recipe.