Total Time
1hr 3mins
Prep 45 mins
Cook 18 mins

Melt in your mouth.

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar.
  2. Beat in extract; gradually add flour until dough forms a ball.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. Roll into 1 inch balls.
  5. Place 1 inch apart on ungreased baking sheets.
  6. Using the end of a wooden spoon handle, make an indentation in the center.
  7. Fill with jam.
  8. Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
  9. Remove to wire racks to cool.
  10. Spoon additional into cookies if desired.
  11. Combine glaze ingredients and drizzle over cookies.
Most Helpful

I made these during Christmas and they tasted sooooo good. Very soft and tender butter flavored cookie with the delicious raspberry jam in the center. The glaze just put our lights out. Beautiful and scrumptious. Thank-you.

Natalie Z January 10, 2003

These were amazing! They are so pretty you don't want to take a bite, but so yummy you just have to! I did use all of the flour to form a ball of dough and followed all directions except that I did not feel the need to refrigerate because the dough was already easy to work with. At 14 minutes they came out perfect and even stayed a little bit soft in the center. You could only see a tiny bit of browning at the base. I imagine that if you like a crisp cookie that you can obtain that by cooking longer as the outside was the consistency of Lornadoon shortbread cookies. I tried them both with and without the glaze because so many reviews said it wasn't needed. I definitely like the glaze as I do like sweet. Without glaze is a mild sweetness but with is not overdone either. I added about 1/2 tsp more water to make the glaze easier to drizzle on. Overall I am extremely pleased with this recipe and am already planning my next excuse to make them. So many compliments!

sur4gurl July 13, 2016