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sweet Ravioli 1 Cup Butter Or Margarine, Softened
2/3 Cup Granulated Sugar
1 Egg, Beaten
1 Teaspoon Grated Lemon Rind
1/4 Teaspoon Almond Extract
2 1/2 Cups All-purpose Flour
1/4 Teaspoon Baking Soda
1/8 Teaspoon Salt
about 1/2 Cup Raspberry Preserves
sifted Confectioners' Sugar beat Butter At Medium Speed Of An Electric Mixer; Gradually Add 2/3 Cup Sugar, Beating Well. Add Egg, Lemon Rind, And Extracts; Mix Well. combine Flour, Baking Soda, And Salt; Add To Creamed Mixture. Divide Dough In Half. Roll Each Portion Of Dough Between 2 Sheets Of Wax Paper To A 12-inch Square. Chill At Least 1 Hour. remove One Portion Of Dough From Refrigerator; Remove Top Piece Of Wax Paper, And Cut Dough Into 1 1/2-inch Squares. Place 1/4 Teaspoon Raspberry Preserves In Center Of Half Of Squares; Brush Edges Of Filled Squares With Water. Place Unfilled Squares Over Filled Squares; Press Edges To Seal. Cut An X On Top Of Each. Repeat With Remaining Dough And Preserves. Place Cookies On Greased Cookie Sheets, And Bake At 350 Degrees F For 9 To 11 Minutes Or Until Edges Are Lightly Browned. Remove From Oven, And Cool On Baking Sheets 4 To 5 Minutes. Transfer Cookies To Wire Racks, And Cool Completely. Sprinkle With Confectioners' Sugar. makes 4 Dozen. |
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