Strawberry blossoms

Yield: 4 Servings

Measure Ingredient
1 cup Unsalted butter at room
Temperature
1 cup Confectioners sugar
1 teaspoon Vanilla
1½ cup Flour
1 cup Blanched almonds processed
To a fine meal
⅛ teaspoon Salt
⅛ teaspoon Baking soda
¼ cup 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 ¾ 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 ½ 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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