These cookies are so beautiful and tasty and easy to make! The melt-in-your-mouth buttery cookie with just a hint of almond flavor marries deliciously with the fruit making the perfect accompaniment with coffee, tea or some vanilla ice cream, and they’ll make a great addition to your mix of holiday cookies.
INGREDIENTS
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves (apricot, red raspberry and blueberry make for a nice assorted mix)
1/2 teaspoon almond extract
1/8 teaspoon salt
DIRECTIONS
Preheat the oven to 375 degrees F.
In a medium bowl, cream together the butter and sugar. Add in egg yolks one at time and mix until incorporated. Add in the flour and continue to mix until you have a soft dough.
Scoop up dough by the tablespoonful and roll into balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Using your finger or an instrument that is approximately 1 inch in diameter to make a well in the center of each cookie (this time I used a clean wine bottle cork that I dipped in flour so it wouldn’t stick). Fill the hole with 1/4 teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Gently remove from cookie sheets to cool on wire rack.
Makes 24 cookies
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