In this particular recipe we don’t need to preheat the oven just yet, so jump right into the making!
In your mixing bowl add the butter and start the mixer, about 30 seconds to get the butter ready, then add in 2/3cup of granulated sugar and ½ tsp of almond extract.
While the mixer is still on begin adding 2 cups of flour, adding slowly until it’s not mixing in well any longer, then move over to mixing by hand or with a wooden spoon. Once all the flour has been added cover and leave to chill in the fridge for one hour.
Now is the time to get the oven preheated, 350F for these cookies.
While it’s warming make 1 inch balls of dough and place them on the cookie sheet about 2 inches apart.
Add a thumbprint to the center of each then add ½ tsp of jam into each thumbprint. Once each cookie has jam take a bit of sugar and sprinkle lightly over the cookies.
Bake until cookie edges are slightly browned, approximately 10 minutes, depending on your oven. Leave these on that cookie sheet for a minute or two to start cooling, then move them too a cooling rack.
Once cooled icing can be added. Mix 1 cup of powdered sugar with 1 tsp of water and 1 ½ tsp almond extract.
Continue to add 2-3 more tsp of water until a thin icing mixture is created. Use a spoon or spatula to drizzle this icing over each cookie for added flavour and decoration.
These will look beautiful plated on a seasonal plate, or wrapped in cellophane bags for gift giving, or just presented as a snack with your morning coffee. Stock up with this recipe that makes 3 dozen cookies in each batch, and rest knowing you are ready for company, school, gifts, or to treat yourself after a long day with tea and cookies.
