- 1 c butter
- 2/3 c white sugar
- 2 c flour
- raspberry jam
- 1/2 c powdered sugar
- 1-4 tsp milk
Directions:
- Preheat oven to 350
- Beat butter and sugar until creamy.
- Add flour and mix until dough comes together. (It will be a little crumbly, if it's too crumbly add a few splashes of milk.)
- Roll dough into 1" balls and place on cookie sheets about 2" apart.
- Use thumb to press down and make a dent in the center of each ball, then fill with jam.
- Bake in batches for about 14 min; allow to cool on cookie sheet for a few minutes. (don't let them get brown or they will be too hard)
- Mix powdered sugar and milk together in zip lock bag until smooth. Cut small corner of the bag and drizzle lightly over warm cookies.