{ petoskey cookies }

it is a long sort of story of how these cookies recently got a name change, but PETOSKEY COOKIES they have become.

these are my secret weapon when entertaining people and they happen to be andrew’s favorite as well. 


2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup (raspberry or blackberry) jam
1 cup unsalted sweet cream butter, softened (it MUST be softened)


1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Combine softened butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour. When ready to bake, take dough out and let it come to room temperature.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are turning browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.



One thought on “{ petoskey cookies }

  1. OHMYWORD… those are one of my faves. Raspberry, for sure. Nomnomnomnom. What’s that? Oh, it’s my a*s inflating. Seriously bad for my diet. One day, though. I will nosh on some totally fat-laden goodness and chase it with a side of homemade white chocolate raspberry ice cream.

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