As summer draws to a close, most of us have cleared out our garden beds either to let them rest for the winter months or turn them over for fall...
2 Sticks Butter (room temperature), 2/3 Cup Granulated Sugar, 1/2 Tsp Almond Extract, Zest of 1 lemon, 3oz Almonds, 2 Cups All Purpose Flour, 1 Cup Raspberry Preserves
For the Lemon Glaze:
1 Cup Confectioners Sugar, 2-3 Tsp fresh Lemon Juice
Place the almonds in a food processor and process about 1 minute until finely ground. Set aside.
In the bowl of a stand mixer combine the butter, sugar, almond extract and lemon zest. Mix until fluffy, about 5 minutes. Scrape down the bowl when needed.
Mix in the ground almonds until fully combined. Add in flour and mix until just combined.
Cover the bowl and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees.
Shape dough into 2 inch balls and space them evenly apart on an ungreased cookie sheet. Make indentations with thumb. If the edges crack use your fingers to smooth them out. It's perfectly fine to have a few cracks. Fill each cookie with a 1-2 tsp of preserves.
Bake for about 14-15 minutes or until slightly golden.
Cool completely before frosting.
To make the glaze add fresh lemon juice to confectioners sugar 1 tsp at a time until you reach the desired consistency. For a ticket glaze add less juice, for a thinner glaze add more. Drizzle over cookies.