Categories: Cookies

Ingredients

• 1 16 oz container prepared cream cheese frosting
• 4 oz (1/2 of 8 oz pkg) cream cheese, softened
• 2 1/2 cups crisp sugar cookies or crisp macaroon crumbs
• 1/2 tsp almond extract
• 1 cup very finely ground almonds
• 1/2 cup strawberry jam, room temp

Directions

1. Line cookie sheet with wax paper.

2. In a large bowl, beat the frosting and cream cheese with an electric mixer set to medium speed until well blended and smooth. Mix in cookie crumbs and almond extract with a wooden spoon until combined.

3. Place ground almonds in a pie pan or shallow dish. Shape cookie mixture into 1 inch balls. Roll each ball in almonds to coat. Place balls on cookie sheet. Make indentation with thumb of back of a 1/4 tsp measure into the center of each cookie.

4. Fill each indentation with 1/4 tsp jam. Refrigerate for 30 mins, or until cold. Store tightly covered in refrigerator for up to 1 week.

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