Ingredients:

1 (20 ounce) package refrigerated sugar cookie dough

1 tsp. almond extract

1/2 cup red raspberry preserves

2/3 cup powdered sugar + 2 tbsp. water if making glaze

Directions:

1. Preheat oven to 350° F. Chop almonds very finely. Place cookie dough in 2-quart batter bowl. Add almonds and almond extract.

2. Mix with spoon to combine. Using small stainless steel scoop, place dough 2-inches apart on baking sheet. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 teaspoon raspberry preserves.

3. Bake 15 to 18 minutes or until cookie is golden brown. Place cookies on a nonstick cooling rack. Place powdered sugar in a flour/sugar shaker and shake over cookies until completely covered or drizzle with icing sugar glaze.

Bon Appetit!