Ingredients

• 0.33 cups unsifted powdered sugar
• 1 stick unsalted butter , at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 0.25 teaspoons fine salt
• 0.13 teaspoons almond extract
• 1.25 cups all-purpose flour
• 0.33 cups white sugar , or as needed
• 0.5 cups fruit jam , divided

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
2. 2 Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
3. 3 Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
4. 4 Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
5. 5 For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
6. 6 For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
7. 7 Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
8. 8 Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

Nutrition per serving