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In
a large bowl of an electric mixer, combine sugar, butter and almond
extract. Beat at medium speed for 2 to 3 minutes until creamy. Reduce
speed to low and add flour. Beat until well-mixed, about 2 minutes.
Cover and chill dough at least 1 hour.
Heat
oven to 350°. Shape dough into 1-inch balls and place 2 inches
apart on a baking sheet coated with DuPont SilverStone® non-stick.
Using your thumb, make an indentation in the center of each ball
and fill with about 1/4 teaspoon of jam. Bake for 14 to 18 minutes
or until the edges are slightly brown. Let stand for a minute, remove
from the baking sheet and let cookies cool completely.
Meanwhile,
in a small bowl, whisk together the streusel ingredients until smooth,
adding more water if necessary. Streusel topping should be creamy,
not watery. Drizzle over each cookie.
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