2 cups powdered sugar + additional for top of cookies
4 Tbsp Orange juice or evaporated milk * may add additional for desired consistency
1 tsp. vanilla
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla & Almond extracts and beat again.
Add flour and salt, mixing until just combined.
Cover and chill for at least 1 hour, or place in freezer for 30 min.
Roll dough into about 48 balls. I used the smallest cookie scoop.
Place on parchment paper or silpat lined baking sheets. Press thumb in center of each cookie to make a small indentation. (You can press it down again slightly after the cookie comes out of the oven as well)
Bake at 350 for 10-12 minutes or until just lightly browned on the edges. Do not over bake! (Press down centers again if needed, while cookie is hot – for the jam.)
Cool completely on parchment paper.
Fill centers with a bit of jelly or jam. (Strawberry, Raspberry, Apricot, Peach, etc.
Prepare the glaze:
In a medium bowl measure 2 cups of powdered sugar. Add four tablespoons of freshly squeezed Orange juice, vanilla and mix well with a fork or electric mixer until nice and smooth.
* You can substitute the Orange juice with evaporated Milk or use 2 tablespoons of o.j. and 2 tablespoons of evaporated milk as well.
I pour my glaze into a squeeze bottle for easier drizzling.You could put the Glaze into a baggie, and snip off a tiny corner as well, or just use a fork with a back or forth motion.
Sprinkle a tiny bit of Powdered sugar over the top if desired.