Yum.
2 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
12 T unsalted butter, softened
3/4 cup granulated sugar
1/4 cup milk, divided
1 large egg plus 1 large egg white
1 tsp almond extract
3/4 cup cherry preserves
1 cup confectioners' sugar
1/2 tsp vanilla extract
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter and granulated sugar on med-high speed until pale and fluffy, about 2 minutes. Add 2 T milk, whole egg, and almond extract and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions and mix until just combined, scraping down bowl as needed.
3. Lightly beat egg white in bowl. Working on lightly floured counter, divide dough in half and form each into 4-inch disk. Roll each disk into 1/4-inch-thick circle. Using 2 1/2-inch cookie cutter, cut out rounds, gathering and rerolling dough as necessary. Transfer half of rounds to prepared sheets, 1 inch apart. Place heaping teaspoon of preserves in center of each round. Top with remaining rounds and crimp with fork. Brush filled rounds with beaten egg white and cut 1/2-inch X into center of each.
4. Bake until edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and then transfer to wire rack to cool completely, about 1hour. Whisk confectioners' sugar, remaining 2 T milk, and vanilla in bowl until smooth. Brush cookies with glaze and let sit for 30 minutes. Serve. Makes about 18 large cookies.
Recipe from Sara Cowley of Winamac, IN - 2011 Cook's Country Christmas cookies contest Grand Prize Winner
