2 1/4c. flour

1c. finely ground almonds

2/3c. sugar

1/2tsp. baking soda

1c. butter

1/2tsp. vanilla

1/4c. conf. sugar

2/3c. raspberrie preserves
In large bowl, combine flour, almonds, sugar, and baking soda. With pastry cutter, cut in butter and vanilla until mixture resembles coarse crumbs. Turn dough onto lightly floured surface; knead about 1 min. or until dough forms a ball. Divid dough in half, wrap in plastic. Refridgerate 1 hour. Preheat oven to 3:50. On lightly floured surface; with floured rolling pin, roll out one piece of dough 1/8 inch thick. With 3inch round fluted cookie cutter, cut cookies out of dough. With 1 1/2inch futted cookie cutter cut out centers of half the cookies. Place on cookie sheet about 1 inch apart, and bake for 8 to 10 min, or until golden brown. Repeat with remaining dough. After they've cooled a couple min. sprinkle with conf. sugar (optional).

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