These cookies are a classic. They’re simple and usually not the first thing people grab at a party, but they always end up being the item people keep coming back for. Though similar in profile to a thumbprint cookie, they require a little less labor, but manage to have a more sophisticated feel. I’m going to credit the parallelogram shape (oh, yes we did go there); something that mathematical must be taken seriously. To top it off, literally, there is the almond glaze which gives the cookie a depth of flavor resulting in an elevated taste.
- 1 C butter, softened
- 3/4 C sugar
- 1 egg
- 1 tsp vanilla
- 2 1/2 C flour
- 1/4 tsp salt
- ~ 1/2 C Raspberry Jam (Homemade works great. I used this recipe.)
- 1 C powdered sugar
- 1-2 TBSP milk
- 1/2 tsp almond extract
- Cream the butter and sugar. Add egg and vanilla and mix until well incorporated. Add remaining ingredients until fully incorporated. Refrigerate dough for at least half an hour.
- Preheat oven to 375º F. Divide the dough into four balls. Roll each ball into a rope about 1 1/2″ thick and lay on a cookie sheet. Gently press the ropes to flatten them a bit, then use a finger to make an indent down the center.
- Bake for 10 minutes. Remove from the oven. Spoon jam into the center of the cookies. You may need to use the back of a spoon to gently press down the center if the dough has risen so much that there’s no longer a groove for the jam.
- Bake another 6-8 minutes or until the edges of the cookie are barely starting to turn golden. Remove from oven and allow to cool on the baking sheets.
- For the glaze, put the powdered sugar in a bowl and add 1 TBSP of the milk and the almond extract. Mix with a fork or spoon. Add more milk, make sure you do this slowly as a little milk goes a long way, until you reach your desired consistency. Drizzle over cooled cookies and then cut.