Not every cookie can be a supermodel. Some are just born kind of ugly. But just because a cookie is ugly, doesn’t mean it doesn’t deserve love too! You have to remember that just because a cookie isn’t particularly sexy, doesn’t mean it isn’t insanely delicious! See, even Harley can’t keep her great tongue of excitement in her mouth:
She does this quite often. I generally have to use my finger to push her tongue back in to her mouth.
Maybe it is necessary that I made ugly cookies today. Really, I don’t look much sexier than these cookies right now. I have just come off a week of finals (hence the lack of food posts this week) and I can’t remember the last time I brushed my hair… or wore something besides the same black leggings that I am wearing right now.
So with that, let me give you this recipe and then go try and remember where our shower is. Somewhere to my left…. but where….
- 1 Cup Butter
- 2/3 Cup White Sugar
- 1/2 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1/2 Cup Jam
- 1/2 Cup Confectioner’s Sugar
- 3/4 Tsp Vanilla Extract
- 1 Teaspoon Milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
(Please note that you need 1 tsp milk, not 1 tbs. Maybe if I learned to read directions I would have beautiful sugary drizzles and not a liquid sugar layer.)
Oh, and let it be noted that, aside from math: ruiner of lives and GPAs, I got straight A’s this Quarter 🙂