The word that comes to mind for these little gems is divine! This cookie is delicate in its buttery crumble cookie and sweet with its raspberry jam and almond icing! Life doesn’t get much better than this when these are in the house! Perfect for afternoon or evening tea too!
Recipe
1 cup butter, softened
2/3 cup organic sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup good raspberry jam
Almond icing
In a large electric bowl fitted with a paddle attachment cream together the butter and sugar and almond extract. Add the flour and mix until just combined. Cover and chill for one hour or until the dough is easy to handle.
Preheat the oven to 350` F. Shape dough into 1-inch balls. Place them on the pan 1-inch apart. Using your thumb, press an indentation into the center of each ball. Spoon 1/2 teaspoon into each cookie and bake for 10-12 minutes or until the bottoms are lightly browned. Cool on wire racks before icing.
Icing
Mix together 1 cup powdered sugar, 2-3 teaspoons water and 1 1/2 teaspoons almond extract. Place icing in a small sandwich baggy, cut off a tiny tip of one corner and drizzle on cooled cookies! Enjoy!
