Description
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Ingredients
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 egg, beaten
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon grated lemon zest
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup cherry preserves
- ½ cup confectioners’ sugar for dusting
Instructions
- In a medium bowl
- cream together the butter and sugar until smooth. Beat in the egg
- then stir in the vanilla and almond extracts and lemon zest. Combine the flour
- baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Remove one piece of the dough from the refrigerator
- remove the top layer of waxed paper
- and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator
- remove top layer of waxed paper
- and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares
- and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes in the preheated oven
- or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners’ sugar while they are still warm.
Cook Time: 10 mins
Total Time: 10 mins
Servings: 64