1 c Sugar 1 c Butter; softened 1 lg Egg 1/2 ts Almond extract 2 c Flour 1 c Almonds; finely chopped 3/4 c Tart cherry or raspberry ; preserves Recipe by: -BELLE BESTOR- 1. 325 oven. Grease a 9x12" cake pan. Cream together sugar and butter. Add the egg and almond extract and beat until the mix is light and fluffy. Gradually stir in the flour and the almonds, forming a stiff dough. 2. Divide the dough in half; wrap one half in plastic wrap and chill. Press the remaining dough into the bottom of the pan in an even layer. Spread the preserves in an even layer on the dough, keeping it 1/4" from the sides of the pan. Roll out the chilled dough half between 2 sheets of wax paper to a 9 x 12" rectangle and press this dough into the pan. 3. Bake until golden brown, about 1 hour. Place pan on a wire rack and cut the shortbread into 1 x 1 1/2" bars, leaving th
em in the pan to cool completely. Remove to tightly covered containers and store in a cool place. "Special Occasions" John Hadamuscin -----
|