I’ve started making Christmas cookies, thanks to some great inspirations on Pinterest. I’ve already made a lot of keepers, which I definitely will have to make every year. They are soo good! And that means we (and by we I mean I) are eating way too many cookies. But it’s Christmas time! I do get my veggies in too, so it works itself out.
These little beauties taste so great. Very light but with great flavor. The almond flavoring really makes the cookie. It takes a notch up from good to great. And they are not dry either. I did change a few things from the original recipe which I found from parentpretty.com, and they still turned out wonderfully. And I’m hoping they last until Christmas day.
Makes about 3 dozen cookies
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract*
- 2 cups flour
- 1/2 cup strawberry jam
- sugar for sprinkling
- 1 cup powdered sugar
- 3-4 teaspoons water
- 1 1/2 teaspoons almond extract*
- In a medium bowl, beat butter on medium speed for about 30 seconds. Add the 2/3 cup sugar and the 1/2 teaspoon almond extract*. Beat until well combined. Beat in as much flour as you can with an electric mixer, then use a wooden spoon if necessary to stir in any remaining four. (Cover and chill for 1 hour or until dough is easy to handle.)**
- Preheat oven to 350 degrees F (180 C). Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to large cutting board or wire rack to cool.
- For icing, in a medium bowl combine the powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract*. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing. Allow the icing to firm up before storing in an air tight container.
*I have some almond oil I brought with me from the States that I used for this recipe. Since almond oil is a lot stronger I only used about a third of what the recipe calls for. Either one will work, but if using the oil, make sure to use a lot less.
**I left out the cover and chill step, since the consistency seemed normal and they didn’t even seem to need it.