Buttery Jam Tarts

By lindybug

You can substitute the raspberry jelly for another flavor preserves. I did orange marmalade once and they were delicious.

Ingredients

• 2 1/2 cups all-purpose flour
• 2/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon almond extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raspberry preserves

Preparation

Step 1

Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.

Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.

Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake for 12 to 15 minutes or until edges are very lightly browned.