Total Time: 3 hours (most of this time is for cooling the dough)
Servings: About 24
- 2 cups all purpose flour
- Strawberry preserves (about 1/4 cup)
- 2/3 cup Florida Crystals organic sugar
- 2 sticks unsalted butter (1 cup)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Clear sprinkles
- Leave out your butter for an hour or so before beginning to bring it to room temperature. If you have just been shopping, the time it takes you to pick the butter up and take it home is good for about half of this time. You can spend the rest of the time getting everything ready to start. Line your cookie sheets with parchment paper or silicone cookie mats and set out all of your ingredients.
- Using a handheld mixer, beat the butter on high until it becomes creamy, about 1 minute.
- Add your sugar, almond and vanilla extracts and beat together at medium speed. Make sure to scrape down the sides of your bowl so you get all of the ingredients mixed together.
- Now you can add the flour. Mix together on low until everything is mixed and your dough is formed. Pack down the dough with your clean hands, cover the bowl with plastic wrap and put it in the fridge to cool. You want the dough to be very cold and firm, so this may take one hour or 2. Just check it after a little while. You want it to be cold and firm so that they don't spread too much when cooking. Set your oven to 350 degrees.
- Once the dough is ready, roll it into small balls (about 1 tsp of dough per ball). Dump some sprinkles out on a plate and roll the cookie balls in the sprinkles. (I did this the hard way and stuck the sprinkles on afterwards thats why they don't show on the picture below) Then press your finger down into each ball to make an indentation which will be where the preserves will go. If the dough cracks a little on the sides, just smooth it out with your fingers.
- Fill the cookie cups with preserves, however much fits inside.
- Bake your cookies for about 14 minutes. You want them to barely be browning on the bottom edge, thats when they are ready! They won't brown completely. Make sure you take them out JUST as the bottom edge is browning because if you take them out too late, they will get hard. You want them to stay soft! :)
- Allow them to cool on the cookie sheet for a few minutes before taking them off and placing them on a cooling rack.