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Ingredients - 3 c. butter, softened 3/4 c. sugar 6 c. all-purpose flour Raspberry preserves Finely chopped pecans or walnuts (optional) 3 tsp. almond extract 1 1/2 tsp. salt Preparation: Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add almond extract, flour, and salt. Mix well. Wrap dough in plastic wrap, chill 1 to 1 1/2 hours. Shape dough in 1-inch balls, (optional, roll in chopped nuts). Place 2 inches apart on lightly greased cookie sheets. Flatten cookies slightly, indent centers with thumb, fill centers with raspberry preserves. Bake at 400 degrees for 12-15 minutes. Cool. Store in airtight containers. Makes 7 1/2 dozen. |
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