Total TimePrep: 20 min. + chilling Bake: 15 min./batch + cooling
Makesabout 6 dozen
- 3/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 large egg yolk
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 cup raspberry or apricot preserves
- In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm.
- Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
- Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.
Nutrition Facts1 cookie: 78 calories, 4g fat (2g saturated fat), 16mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Nov 29, 2012
I added Vanilla instead of the almond extract and used stawberry jam. I also made up a icing and drizzled it over the cookies after they cooled. Excellent and my two sons and husband could not eat them fast enough!
Dec 14, 2010
I liked these cookies, but i think they had a little too much almond extract. my parents loved them!
Dec 15, 2008
I'll be making these tomorrow (12/16/08) to give as Christmas gifts. Thank you for sharing this recipe.Sincerely,
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