These cookies are so beautiful and tasty and easy to make! The melt-in-your-mouth buttery cookie with just a hint of almond flavor marries deliciously with the fruit making the perfect accompaniment with coffee, tea or some vanilla ice cream, and they’ll make a great addition to your mix of holiday cookies.
Almond & Butter Fruit Tartlet
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves (apricot, red raspberry and blueberry make for a nice assorted mix)
1/2 teaspoon almond extract
1/8 teaspoon salt
Preheat the oven to 375 degrees F.
In a medium bowl, cream together the butter and sugar. Add in egg yolks one at time, then add the almond extract and mix until incorporated. Add in the flour and salt and continue to mix until you have a soft dough.
Scoop up dough by the tablespoonful and roll into balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Using your finger or an instrument that is approximately 1 inch in diameter, make a well in the center of each cookie (I used a clean wine bottle cork that I dipped in flour so it wouldn’t stick). Fill the hole with 1/2 teaspoon of preserves.
Bake for 10 to 12 minutes, until they just begin to brown on the bottom. Gently remove from cookie sheets to cool on wire rack.
Makes 24 cookies