Raspberry Cookies

Christmas Cookies

  • 2 cups butter or margarine, softened
  • 1/2 cup sugar
  • 2 teaspoons almond extract
  • 4 cups all-purpose
  • 1 teaspoon salt
  • Sesame seeds
  • Raspberry preserves

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add almond extract, flour, and salt; mix well. Wrap dough in plastic wrap, and chill 1 hour.

Shape dough into 1-inch balls, and roll in sesame seeds. Place 2 inches apart on lightly greased cookie sheets. Flatten cookies slightly, and indent centers with thumb; fill centers with raspberry preservers. Bake at 400° for 12 to 15 minutes. Remover to wire racks to cool. Store in airtight containers.

Yield: about 5 dozen.


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