1. Heat oven to 350°F 2. In large mixer bowl combine sugar, butter, and almond extract. 3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). 4. Reduce speed to low; add flour. 5. Continue beating until well mixed (1 to 2 minutes). 6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. 7. With thumb, make indentation in center of each cookie (edges may crack slightly). 8. Fill each indentation with about ¼ t. jam. 9. Bake for 14 to 18 minutes or until edges are lightly browned. 10. Let stand 1 minute; remove from cookie sheet. 11. Glaze: 12. In small bowl stir together powdered sugar and 1½ t. almond extract. 13. Gradually stir in enough water for a thin glaze. 14. Drizzle over cooled cookies. 15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour. ---------------------------------------------------------------------------
Nutrition
Ingredients
