"This cookie recipe makes raspberry jam truly addicting."

INGREDIENTS

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners’ sugar
3/4 teaspoon almond extract
1 teaspoon milk

DIRECTIONS

• Soften butter with white sugar. Once smooth, stir in 1/2 teaspoon almond extract. Blend in flour until dough is formed.
• Roll dough to 1-1/2 inch sized balls and line them up on non-greased cookie sheets. Make indentations at the center of the balls using your thumb. Fill the space with preserves.
• Place this into a 350 degrees F (175 degrees C) preheated oven to bake for about 18 minutes. Cool for a minute before removing them from the cookie sheet.
• Meanwhile, combine confectioners’ sugar with 3/4 teaspoon almond extract and milk. Once mixture is smooth, drizzle over the warm cookies and serve.
• Makes 3 dozen