Ingredients
For the Cookies
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all purpose flour + 3 tablespoons, spooned and leveled
- 1/2 cup seedless raspberry jam
For the Glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2-3 teaspoons milk
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened salted butter and granulated sugar until light and fluffy. Add the almond extract and kosher salt, mixing well to combine. Gradually add in the all-purpose flour (2 cups plus 3 tablespoons), mixing until a soft dough forms. Avoid overmixing to maintain tenderness.
- Shape and Fill Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet spaced about 2 inches apart. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball to create a well for the jam.
- Add Raspberry Jam: Spoon approximately 1/2 teaspoon of seedless raspberry jam into each indentation carefully, ensuring the jam stays within the well without spilling over the sides.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies appear set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Almond Glaze: While the cookies cool, mix together powdered sugar, almond extract, and 2 teaspoons of milk in a small bowl. Add additional milk 1/2 teaspoon at a time if needed to reach a smooth, drizzleable consistency.
- Glaze the Cookies: Once cookies are completely cool, drizzle the almond glaze over the tops using a spoon or a piping bag. Allow the glaze to set before serving or storing.
Notes
- Use seedless raspberry jam to avoid seeding in the cookies for a smoother texture.
- Make sure the butter is softened, not melted, for the best cookie texture.
- The indentation for the jam should be firm but not too deep to prevent spilling during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a different flavor, you can substitute raspberry jam with other fruit preserves like apricot or strawberry.
- Almond extract can be strong; measure carefully to avoid overpowering the flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
