Like most women in their second year of marriage, I am really starting to see how I am becoming exactly like my mother. And trust me this is not a bad thing- especially for my husband.
It’s 4 a.m. five days before Christmas, and there I was… already baking. Baking because I really couldn’t think of anything else worth doing that early. I woke my husband up at 9 a.m. with a cookie in one hand and coffee in the other,and I’d be lying if I said he liked it. He fell in love. This new recipe has since become my new go-to cookie recipe. My husband only requests that if you make these, you must make him some, too!
- 1 cup softened butter
- 2/3 cup white granulated sugar
- 1/2 tsp. almond extract
- 2 cup flour
- Jar of raspberry preserves
Oven pre-heated at 350°.
Mix together butter and sugar in standing mixer until combined. Then add almond extract. Carefully add flour and mix until dough comes together. Roll dough into 1 inch balls and place on ungreased cookie sheets. Make a small hole in the center with your finger and fill it with raspberry preserves. Bake 14-18 minutes or until they start to brown. Let cool 1 minute on sheet before removal.
Mix 1/2 cup powdered sugar, 3/4 tsp almond extract and 1 tsp of milk until combined. Drizzle on cookies.
**Try freezing the cookies, too! That’s how my husband likes them best! Enjoy!