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Moist & Easy to make. Just perfect for 1!


2 1/2 cups all-purpose flour
2/3 cup Butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raspberry preserves


Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.

Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.

Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake for 12 to 15 minutes or until edges are very lightly browned. Delicious served warm in a bowl with a scoop of homemade ice cream!