A former neighbor shared this recipe with me many years ago. The almond flavor of these cookies, paired with the raspberry jam, is perfection.
The dough is very stiff after chilling. You can roll the dough into balls or use a cookie press.
I rolled out a few into balls and used a 1/4 teaspoon measuring spoon to make my indentations.
Then I got the cookie press out of the cabinet, loaded it with dough, and started making flower cookies.
This is where the difficulty began. Possibly due to lack of refrigeration as the dough sat on the counter, my cookies wouldn’t detach from the press easily. Each cookie was totally different in looks as I worked them through the press. I decided it didn’t really matter, because everyone would love them, even if they didn’t all match.
I put a tiny bit of jam in the centers of the flower cookies, and about 1/4 teaspoon in the indentations of the cookies rolled into balls.
After baking for 9 minutes at 350°, the flower cookies were ready to cool. The rolled and pressed cookies took 12 minutes to bake, because they are larger and thicker. Depending on the size of your cookies, it should take between 9-12 minutes.
Slide them onto parchment or waxed paper to cool. Meanwhile, prepare glaze by mixing the sugar and almond extract and 2 teaspoons of water with a whisk. I added the 3rd teaspoon because it was a little too thick. That worked, and it was nice and stringy.
When all cookies are baked and cooled, drizzle glaze over them. Let the glaze harden before stacking.
Delicious. Get ready to make many more batches after your family tastes these. My favorite time to enjoy these is mid-afternoon with a cup of hot tea. The perfectly sweet confection!
Here’s the recipe for you to print and share.
- Cookie Ingredients:
- ⅔ cup sugar
- 1 cup butter, softened
- ½ teaspoon pure almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam (seedless is best)
- 1 cup powdered sugar
- 1½ teaspoons pure almond extract
- 2-3 teaspoons water
- Preheat oven at 350°. In large mixer bowl, combine sugar, butter, and almond extract, and beat 2-3 minutes until creamy.
- Reduce speed to low and add flour. Beat until well mixed (another 2-3 minutes). Cover and refrigerate one hour.
- Remove from refrigerator and roll into 1-inch balls. This shortbread type dough is stiff and doesn't stick to your hands as you work with it. A cookie press works well with this dough, as well, but let it sit out for a few minutes to knock off some of the chill from the refrigerator.
- Bake 9-12 minutes at 350 degrees, depending on size of cookies. My flower-shaped cookies from the press take only 9 minutes.
Tea time, y’all!