 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
|
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. Ingredients:
3/4 cup butter, softened |
3/4 cup confectioners' sugar |
1 egg yolk |
1/2 teaspoon almond extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup raspberry or apricot preserves |
Directions:
1. In a bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves. Yield: 6 dozen.
|
|