A tender, almond-flavored dough, cherry filling and thin glaze make these so special.
—JANICE CHRISTOFFERSON EAGLE RIVER, WI
PREP: 45 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 3 DOZEN
3/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
2 tablespoons 2% milk
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cherry preserves
1 large egg white, lightly beaten
GLAZE
1 cup confectioners’ sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
3. Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white.
4. Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely.
5. In a small bowl, mix glaze ingredients; spread over cooled cookies. Let stand until set.