Recipes
RASPBERRY ALMOND COOKIES
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PrintINGREDIENTS
- Cooking Time: 20
- 1/2 cup soft butter
- 1/3 cup sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1 egg separated
- 1 cup flour
- 3/4 cup chopped almonds
- seedless raspberry jam
DIRECTIONS
Cream butter. Add sugar, salt, vanilla, and
egg yolk. Beat until light. Add flour and
stir well. Roll into logs about 1 inch thick.
Wrap in wax paper and chill (usually
overnight). Slice logs. Dip pieces into egg white
and chopped almond. Place on greased cookie
sheet. Make indent with thumb for jam and
fill. Bake about 20 minutes and 300 degrees.
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