If you like a cookie with more texture, you can roll the cookie dough balls in some finely chopped nuts. It's a recipe that's easily adaptable to everyone's taste!
They are habit-forming, bet you can't eat just one!
1/2 cup butter, softened
1/4 cup sugar
1/4 teaspoon pure almond extract (or vanilla extract)
1 1/4 cups all-purpose flour
1/4 cup cranberry sauce (or jam of your choice)
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon pure almond extract (or vanilla extract)
Preheat oven to 375 degrees.
On medium speed, cream together butter and sugar. Add egg and almond extract; mix well.
Gradually add flour and mix until just combined on low speed.
Roll into teaspoon-sized balls and place on a baking sheet. Make a small indentation, with your thumb, into the center of the ball, slightly flattening the dough as you do so. Fi
ll the indentation with a small scoop of cranberry sauce.
Bake for 8-10 minutes, until bottoms are slightly brown. Cool on a cooling rack.
For the glaze, whisk together the powdered sugar, milk and almond extract until smooth.
Drizzle the glaze over the cookies.