Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until fluffy, about 2-3 minutes.
- Mix in the almond extract until combined.
- Gradually add the all-purpose flour to the mixture and mix on low speed until the dough starts to pull away from the sides of the bowl.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or a spoon to create a small indent in the center of each ball.
- Fill each indent with a small amount of raspberry jam.
- Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, whisk together the powdered sugar, almond extract, and milk to make the glaze.
- Drizzle the glaze over the cooled cookies.
Nutrition
Calories: 130kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 20mgPotassium: 30mgSugar: 5gVitamin A: 180IUCalcium: 10mgIron: 0.5mg
Notes
Use seedless jam for a smooth filling.
Make sure your butter is softened correctly—cool but easily dented with a fingerprint.
Don't overmix the dough after adding flour to keep cookies tender.
Allow cookies to cool completely before glazing to prevent melting.
Stored in an airtight container, the cookies will stay fresh for 4-5 days.
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