Prep Time: 15 Minutes
Cook Time: 14 Minutes
Total: About 45 Minutes
1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
Raspberry Jelly (I used Welch’s squeezable Raspberry Jelly without seeds – DO NOT use preserves)
Glaze Topping (optional)
1 cup powdered sugar
1 ½ tsp almond extract
3-4 tsp water (add water until icing is smooth)
First, preheat oven to 350 degrees Fahrenheit. Next, cream together sugar, butter, and almond extract for about two minutes or until smooth. Then, add flour gradually to blend together. (Dough may be crumbly). Form one-inch balls and place on cookie sheet. Then make indent with thumb and fill indent with about ¼ tsp. of jelly. When finished place in oven and bake for about 14 minutes or until edges of cookies have browned.
Mix sugar, almond extract, and enough water to make a thin glaze. Then drizzle over cookies with a fork.
Now bring cookies to work and let your co-workers enjoy them!