2 ½ C. flour 1/4 tsp. salt 1 egg
1/2 C. sugar 2 Tbsp. milk 1/4 tsp. baking soda
2/3 C. butter, softened 1 tsp. almond extract 3/4 C. cherry preserves
Preheat oven to 350°
2. In a large mixing bowl, combine all ingredients except cherry preserves.
3. Beat at low speed, scraping the bowl often, until well mixed (3 to 4 minutes).
4. On a well floured surface, roll half of the dough to 1/8” thick. Cut out 24 rounds with a 2 ½” cookie cutter.
5. Place the cookies on two un-greased cookie sheets.
6. Place a level teaspoon of cherry preserves in the center of each.
7. Roll out the second half of the dough. Cut out 24 rounds, then cut an X, or cut a shape from the center of each cookie with a tiny cookie cutter.
8. Place these cookie rounds on top of the first cookies, centering the cut out over the preserves.
9. Seal the two cookies together by pressing around the edges with a fork. Sprinkle with sugar.
10. Bake for 11 to 13 minutes, or until edges are very lightly browned. Remove immediately. Cool.
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