From the kitchen of Stephanie Knewasser
Cream together until fluffy:
1 c butter, unsalted
1/2 c confectioner sugar
Add:
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
Slowly add:
2 c flour
No need to chill dough.
Roll dough into balls.
Roll dough balls in flour for a light coating.
Place on a cookie sheet lined with a silicone baking mat or parchment.
Stir jam with a fork to make it smooth.
For good results, don’t use watery jam.
Make indent in cookies with measuring spoon or thumb.
If you want a lot of jam, make a big indent.
Spoon jam into indent.
Jam level should remain below top of cookie, or it will spill over.
Bake @ 350, 16 minutes or until bottom starts to turn golden.
Let cookies rest on baking sheets 6 minutes before moving to cooling rack.
Icing (optional):
1/2 confectioner sugar
1/2 tsp vanilla extract
2 tsp milk
Drizzle icing over cooled cookies.
NOTES
- These cookies freeze well without icing. The icing does not freeze well.
- The icing is fine for 2 days, but then the jam starts to bleed into it.
- Makes 3 dozen using my small cookie scoop.
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