- 2 cups flour (all-purpose)
- 1/4 teaspoon salt
- 1 cup unsalted butter (cold and diced into 1 Tbsp pieces)
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup raspberry jam (seedless if preferred)
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 4 teaspoons water
|Calories110Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Riley Melillo 23 Dec 2018
Tasted amazing! Glaze wasn’t as good but still liked it!
Martha J. 17 Dec 2018
Spread to a mess on the cookie sheet...tried twice in case I made a mistake the first time. Disaster!
Pierce 29 Nov 2018
YOU MUST USE COLD BUTTER FOR THESE. That is the only way they will turn out. follow recipe, only use cold butter. NOT SOFTENED.
Carson 19 Jan 2018
Excellent! Liked them a little better when flattened slightly before baking.
Julie M. 17 Dec 2017
Easy to make and delicious!!
Sadie 23 Nov 2017
Did really good but we switched it up and used raspberry on some and homemade blackberry jelly on others also we didn’t use water for the glaze we used milk and butter😋😁
REICH 12 Mar 2017
These cookies are the best. Top notch deliciousness recipe is easy to follow and pictures provided were fantastic
Hickey 14 Feb 2017
i needed a valentine cookie so after chilling i rolled the dough and cut out heart shapes. i drizzled with pink tinted glaze. also used my linzer cookie cutters and made linzer cookie sandwiches with raspberry jam as the filling.
Veronika S. 17 Apr 2016
These are probably the greatest cookies I have ever made. It was a struggle not to eat them all before guests arrived. Be careful with cooking the jam, it tends to leak out the sides of the thumbprint.