Our Third Place Cookie Recipe from Mary Stegman


  • 2/3 cup sugar
  • 1 cup Land o lakes butter
  • ½ tsp almond extract
  • 2 cups plus 2 T all-purpose flour
  • ½ cup raspberry jam


  • 1 cup powdered sugar
  • 1 ½ tsp almond extract
  • 2-3 tsp water

Makes 3 ½ dozen

Pre-heat oven to 350 degrees.  In large mixer bowl, combine sugar, butter and almond extract.  Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).  Reduce speed to low; add flour.  Continue beating until well-mixed (1 to 2 minutes).

Shape dough into 1-inch balls.  Place 2 inches apart on cookie sheets.  With thumb, make an indentation in center of each cookie (edges may crack slightly).  Fill each indentation with about ¼ teaspoon of jam.  Bake for 14 to 18 minutes or until edges are lightly browned.  Let stand for 1 minute; remove from cookie sheet.

For the glaze: In a small bowl, stir together powdered sugar and 1 ½ teaspoons almond extract.  Gradually stir in enough water for a thin glaze.  Drizzle over cooled cookies.