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Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup seedless raspberry jam
Details
Servings 2
Preparation time 35mins
Cooking time 45mins
Preparation
Step 1
In large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 2 inch round cookie cutter.
Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke two small holes (resembling vampire bite) in the top of each cookie.
Bake at 325 for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) cool for 5 minutes before removing from pans to wire racks.
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