Merry Cherry Cookie Tarts

• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 2 tablespoons 2% milk
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cherry preserves
• 1 large egg white, lightly beaten
• 1 cup confectioners' sugar
• 2 tablespoons 2% milk
• 1/2 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
3. Place half of the cutouts 2 in. apart on greased
4. . Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white.
5. Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely.
6. In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set.

unsalted butter, sugar, egg, milk, almond, flour, baking soda, salt, cherry preserves, egg white, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/merry-cherry-cookie-tarts/ (may not work)