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This fantastic recipe comes from my good friend Robyn Butler. These are great holiday cookies - they are so easy to make and you can use various flavors of our conserves to make them very colorful.
Ingredients:
2/3 cup sugar
1 cup unsalted butter, room temperature
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup Strawberry-Raspberry, Cranberry- Apple or Wild Blueberry Conserve
Glaze:
1 cup powdered sugar
1/2 teaspoon almond extract
2-3 teaspoons water
Instructions:
Preheat oven to 350 degrees.
Combine sugar, butter and almond extract in a mixing bowl. With the paddle attachment of your stand mixer or beaters of a hand mixer, beat on medium speed until creamed (approx. 2 minutes). Reduce speed to low and add flour. Beat for 2-3 minutes more, until well mixed. Cover and chill dough for at least 1 hour.
Shape dough into 1 inch balls. Place on sheet pan and indent center of each using your thumb. Fill imprint with about 1⁄2 teaspoon of conserve.
Bake 14-16 minutes, until edges just begin to turn brown. Mix glaze ingredients together and drizzle over cookies after completely cooling.
Pure luxury! These sweet, northern-grown berries are perfectly paired. Fantastic on toasted bread, but even better served over your favorite chocolate dessert. For the ultimate indulgence, drizzle it over cheesecake.
Related Products
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Jam Spoon
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Wild Blueberry-Apple Conserve
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Apple Butter with Adirondack Maple Syrup
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Cranberry-Apple Conserve
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