Mom’s Antionettes 🎄 31 Days of Cookies

Merry Christmas! I’m spending the day in front of a cozy fire and sharing my most cherished holiday recipe with you. May your day be merry and bright and filled with many sweet delights.

Ingredients

For the cookies:
1 cup butter
½ cup sugar
2 ¼ cups flour
½ teaspoon salt
1 egg
1 ½ teaspoons almond extract

For the frosting:
½ cup butter
¾ cup cocoa powder
2 ½ – 3 cups powdered sugar
1 tbsp heavy cream
1 tsp vanilla

For the filling:
1 jar raspberry jam

Directions

Cream butter and sugar together in a mixer. Add egg and almond extract and mix well. Slowly incorporate flour and salt. Roll dough into a large ball and chill for one hour. Preheat oven to 375° F. Make small balls (half-inch) and place on cookie sheet. You should be able to get 3-4 five per row (18-24 total on the sheet). Then use the palm of your hand to press balls into circles (approximately the size of a quarter). Bake at 375° F for 6-8 minutes. Allow to cool.

For the chocolate frosting—whip butter in the mixer. Slowly incorporate cocoa powder, powdered sugar, vanilla, and heavy cream. Then mix on high setting for 5 minutes, or until frosting is creamy and light.

Assemble cookies by spreading a thin layer of raspberry jam on the flat side of two cookies. Sandwich them together. Spread a generous layer of chocolate frosting on the top. Pop in your mouth and enjoy!