I want to share with you one of our favorite cookie recipes. We usually make it around Christmas, just because they are so pretty. The cookies are similar to shortbread, and you could experiment with different flavors of jam.
One thing I love about these cookies is that the kids LOVE to help put thumbprint "wells" in the cookies and help fill them before baking. It is always fun to have help in the kitchen.
After these cookies have cooled I drizzle the icing over them, but I didn't get a photo of the finished cookies. Most likely, they found their way to some hungry bellies before I got the camera out!!
Fast. Simple. Delicious. My kind of recipe!
This recipe is very similar to this favorite recipe:
1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam (or flavor or your choice)
1/2 cup confectioners' sugar, sifted
3/4 tsp almond extract
1 tsp milk
Preheat oven to 350 degrees.
In a medium bowl, cream butter and sugar. Mix in 1/2 tsp almond extract. Mix in flour. Roll dough into 1-1/2 inch balls and place on an ungreased cookie sheet. Make an indentation in the center of each cookie with your thumb, and fill hole with jam.
Bake for 14 to 18 minutes until lightly browned. Let cool 1 minute on cookie sheet before transferring to cooling rack.
Mix together remaining ingredients and drizzle over cookies.
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