These MOST DELICIOUS cookies were a learning experience for me (I am such an amateur baker… but really trying), MAN – were they ever worth it!! So light, so almond-y, so YUMMMMM!  I only wish I had doubled the batch for my cookie trays because once my family gets home, the 30 remaining cookies do not stand a chance – shut up about the missing 6 OK??!!


Here are my notes:

*pay attention to the rolled ball size of only 1” and this will make 36 cookies

*allow your REAL butter to soften on the counter for just an hour

*make sure you allow your dough to chill for the full hour in the fridge

* use a small scoop to evenly push the ‘thumbprint in the center of the cookie

*wait until the cookies are completely cool to drizzle the glaze and be sure to use the almond extract in the glaze too


Ingredients for cookie:

1 cup butter (2 sticks), JUST softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam


Ingredients for glaze:

1 cup confectionary sugar

3 to 4 teaspoons milk (did you know you can substitute water…? I used milk)

1/2 teaspoons almond extract



  1. On medium speed blend the butter and the sugar then add 1/2 teaspoon almond extract. Beat until well combined. Beat in the flour, 1 cup at a time – use a wooden spoon to stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. (roll them well and make sure they are only 1”) Place balls 2 inches apart on ungreased cookie sheets. Press an indentation into the center of each ball. (I used a small scoop as using my thumb was causing the cookies to crack) Spoon about 1/2 teaspoon of the jam (do not over fill, just to the top) into each indentation. Bake 10 – 12 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For glaze, combine confectionary sugar, 1 teaspoon milk and 1/2 teaspoons almond extract. Add more milk – a tiny bit at a time – to make the glaze into a “drizzle” consistency. Drizzle the COMPLETELY cooled cookies with the GLAZE.

ENJOY…. And tell me what you think!!


About ourREALdeal...

Stepford wife and mother? Not hardly...

Posted on December 15, 2014, in Meals and tagged , , , , . Bookmark the permalink. 1 Comment.

  1. I may have to try these!!

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