Ingredients
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1 cup butter
1/2 cup sugar
2 1/4 cups flour
1 teaspoon almond extract or 1 teaspoon cinnamon
1 (12 ounce) package chipits, semisweet minis divided
raspberry jam
2 tablespoons butter
2 tablespoons water
Preparation
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Cream butter with sugar until light.
Blend flour almond extract and 1 cup Chipits, add to creamed butter mixture, blend well. Roll into 1-inch balls. Place on ungreased baking sheet. Make an indentation of a wooden spoon or thumb.
Bake at350F for 15-18 minutes or until golden brown on bottoms. Spoon jam into center of each cookie.
Combine remaining Chipits with butter and water. Melt over low heat, stirring constantly. Blend until smooth. Spoon over jam on each cookie.
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