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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These cookies are light and buttery. I especially enjoy them during the holidays because of the different flavor the raspberry jam gives them. Best of all, they are quick and easy to make. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1/2 teaspoon almond extract |
2 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup raspberry jam, melted |
1/2 cup slivered almonds, toasted |
Directions:
1. Preheat oven to 350°. Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and almond extract. Add flour, baking powder and salt; beat until blended. Spread in an ungreased 9 x 9 pan; smooth the surface. Spread jam on surface. Sprinkle almonds over jam. Bake 20 minutes or just until edges are golden. Cool, then cut into 1 ½-inch squares.
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