1 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
2 cups flour
1/2 strawberry jam
1 cup chocolate
Sliced almonds for garnish
Cream butter and sugar. Add extract. Gradually blend in flour.
Cover and refrigerate for 1 hour. Preheat oven to 350 degrees F.
Roll into one-inch balls and place one inch apart on un-greased cookie sheets. Use the end of a wooden spoon and make an indentation and fill with jam.
Bake for 15-18 minutes. Cool completely.
Temper chocolate. Cover jam with dollop of melted chocolate. Garnish with almonds and let set.