 | | Directions |
- Cream sugar and butter together until smooth. Mix in eggs, almond extract and vanilla.
- Stir dry ingredients together and mix into batter. Chill for several hours or overnight.
- Divide dough into 18 piece. Shape the dough into a long, rounded log approximately 6 inches long and 1 inch wide.
- Make an indentation, lengthwise, in the center of each log with a clean, unsharpened pencil or the tip of your finger; make sure the indention only goes to within 1/8" from each end of the log.
- Fill the indention with jam or preserves. Bake on a lightly greased baking sheets at 350° until lightly brown, approximately 8 minutes.
- Remove from the oven and while still warm, cut the cookies diagonally into 1 inch or 2 inch slices but leave on the cookie sheet.
- Cool Completely before removing sticks from cookie sheet.
ICING:
- Mix the powdered sugar, almond extract, butter and 1/2 tsp. of milk together. Add additional milk 1/2 tsp. at a time until frosting is the right consistency for drizzling. Drizzle across cooled cookies in a zigzag pattern.
|
|
|
| Ingredients | | - |  | 1 1/2 cups powdered sugar |
| - | | 1 cup unsalted butter, softened |
| - | | 1 egg |
| - | | 1 teaspoon vanilla extract |
| - | | 1 teaspoon almond extract |
| - | | 2 1/2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon cream of tartar |
| - | | 3 tablespoons jam or preserves |
| - | | ICING: |
| - | | 1/2 cup powdered sugar |
| - | | 1/2 teaspoon almond extract |
| - | | 1/2 tablespoon butter or margarine |
| - | | 1 1/2 teaspoons milk |
| |
| |
