{ 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. 

recipe: PETOSKEY COOKIES 

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)

Glaze

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.