2 1/2 c Flour
1/2 c Sugar
2/3 c Butter; softened
1 Egg
1/2 ts Baking soda
1/4 ts Salt
2 tb Milk
1 ts Almond extract
3/4 c Cherry preserves
Sugar; for sprinkling
Heat oven to 350 F. In large mixing bowl, combine flour, sugar, butter,
egg, baking soda, milk and almond extract. Beat at low speed, scraping bowl
often, until well mixed, 3-4 minutes. Roll out dough, 1/2 at a time, on
well-floured surface, to 1/4inch thickness. Cut out with 2-1/2-inch round
cookie cutter. Place 1/2 of the cookies 2 inches apart on ungreased cookie
sheets. Make a small X or a cutout with a very small cookie cutter in top
of each remaining cookie. Place level teaspoonsful of cherry preserves in
center of each cookie. Top each cookie with another cookie, press together
around edges with fork. Sprinkle with sugar. Bake for 11-13 minutes, or
until edges are very lightly browned. remove immediately. Makes about 2
dozen cookies.
Yields
24 Servings