Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsalted butter at room
Temperature
1 c Confectioners sugar
1 ts Vanilla
1 1/2 c Flour
1 c Blanched almonds processed
To a fine meal
1/8 ts Salt
1/8 ts Baking soda
1/4 c Strawberry preserves

Cream the butter and sugar. Blend in the vanilla. In a seperate
bowl mix together the flour, almonds salt and baking soda. Stir in
the dry ingredients into the creamed mixture in 2 stages. Cover the
dough and refrigerate 1 hour Roll small pieces of dough into 3/4 inch
diameter. Arrange 5 balls in a circle just touching on ungreased
cookie sheets leaving only enough room for a pinky to fit in the
centre. Repeat for the remaining dough leaving about 3 inches between
each cookie. Refrigerate the sheets for 30 minutes. Preheat the oven
to 350 F. Bake the cookies for 20 minutes for 20 minutes until the
bottom edges begin to brown. Cool on the sheets for one minute then
transfer to a rack to cool. Spoon about 1/2 ts strawberry preserves
into the center of each cookie before serving. Makes about 20 cookies
From Farmers Almanac Great Cookie lovers calendar 1997 Typed by
Eleanor Creighton

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