Ingredients
30
30 servings
- •1 cup confectioners' sugar
- •2 tablespoons evaporated milk
- •½ teaspoon vanilla extract
- •1 cup butter, softened
- •½ cup white sugar
- •1 egg
- •1 teaspoon vanilla extract
- •2 ¼ cups all-purpose flour
- •½ teaspoon baking powder
- •¼ teaspoon salt
- •½ cup raspberry jam
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Nutritional Facts
Per 30 servings
- Calories: 136
- Carbohydrate: 18g
- Fat: 7g
- Fiber: 0g
- Protein: 1g
- Sugar: 11g
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