1/2 C. milk
1 C. butter (cold)
3 C. all-purpose flour
1/4 C. sugar
1/2 tsp. salt
4 oz active dry yeast
1 tsp. vanilla
1/2 C. cherry preserves (can substitute with your favorite flavor)
1 egg, well beaten (to be brushed on)
In a 1 quart saucepan, heat the milk until it just barely comes to a boil. Let it cool to warm and then add the yeast into the warm milk. Stir the egg and vanilla into the milk.
Meanwhile in a large mixing bowl, cut the butter into chunks and add flour, sugar, and salt. Beat at a low speed, scraping the sides of the bowl often, until the mixture resembles coarse crumbs (30-60 seconds).
Add the egg and milk mixture into the flour mixture bowl. Beat at a low speed, scraping the sides of the bowl often, until well mixed (1-2 minutes). Divide the dough in half.
On a lightly floured surface, roll the dough, 1/2 and a time, to a 1/8" to 1/4" thickness. Cut the rolled dough into 3" squares. Place 1 teaspoon of preserves in the center of each square. Bring together the four corners of each square, pinching them tightly to hold together.
Place the unbaked cookies onto a greased cookie sheet and brush the top of each one with the beaten egg. Bake in a 350-degree oven for 10-14 minutes or until they are golden brown. Remove from the cookie sheet immediately and let them cool on a wire rack.
For the glaze: In a small bowl, stir together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooling cookies!
Servings - 24 cookies
Prep Time - 10 minutes
Cook Time - 10-14 minutes
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