Ann Lauer

1 c. butter
2 c. flour
1/2 c. granulated sugar
1/2 t. almond extract
seedless red raspberry jelly (not jam)

Beat butter, flour, sugar and extract together until blended. Roll into logs about 3/4" in diameter. Roll in waxed paper and refrigerate overnight. Slice into 1/8" slices, place on ungreased cookie sheet and bake at 375 degrees about 9 minutes or until lightly golden. While still hot, place about 1/4 t. of jelly between two cookies and press together. When cool sprinkle with powdered sugar. Enjoy!

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