Used butter instead of margarine and creamy peanut butter instead of chunky. I used my smallest cookie scoop and scooped them onto silocone mats. Set up quick and were the perfect size. Yum!

I added 1/4 cup of flour and lowered the oven temperature to 325F. I scooped the dough with my smallest cookie scoop and rolled them in my palms and flattened them slightly. I held the ball in a cupped palm and gently pressed the end of my (cleaned) mascara tube to create a round imprint. This method kept the dough from cracking. The balls were slightly bowl shaped on the bottoms when I placed them on the cookie sheet but they cooked down...without any cracks. I used a baby spoon to fill the indentation holes with blueberry, blackberry, and raspberry jellies. I put the first batch in the freezer for 15 minutes before baking and I alternated pans in the freezer and oven during cooking times. I baked them for 20 minutes. They need to brown SLIGHTLY, otherwise the dough will be raw under the jelly. After baking, I chipped off the crispy crumbles that formed around the cookies. I used 2 1/2 teaspoons milk in the icing to thin it to a drizzle consistancy. DO NOT ice these until they are completely cool or your icing will melt and won't look drizzled. Although, next time I'll probably skip the icing because it makes the cookies way too sweet. I'll also probably decrease the amount of almond extract in the cookies and omit it from the icing alltogether. Makes 30 beautiful and delicious cookies.

YUM! This is a very dense and flavorful buttery pound cake. Would be good for carving and rounding top edges, frosting with buttercream and topping with fondont. Froze well.