Ingredients Jump to Instructions ↓

  1. Butter Dough:

  2. 1 cup butter, softened

  3. 1 cup granulated sugar

  4. 1 whole egg plus

  5. 1 egg yolk

  6. 1 1/2 teaspoons vanilla extract

  7. 2 1/2 cups all-purpose flour

  8. 1 1/2 teaspoons baking powder

  9. 1/4 teaspoon salt Filling and Garnish:

  10. 1/3 cup raspberry or strawberry preserves

  11. 1 egg

  12. 1 teaspoon water

  13. 1/4 cup ground nuts

Instructions Jump to Ingredients ↑

  1. For Butter Dough: Cream butter and sugar together until fluffy. Add eggs and vanilla; beat until light and fluffy. Add remaining ingredients, mixing at low speed until well-blended.

  2. Shape dough into two flattened rounds. Wrap securely in plastic wrap; chill several hours until firm.

  3. On floured surface, roll one round to 1/8-inch thickness. Cut with 2 1/2-inch scalloped round cutter.

  4. For Filling and Garnish: Dollop 1/4 teaspoon preserves on center of each dough round. Fold dough in half, enclosing preserves. Lightly press edges to seal. Place 1-inch apart on buttered cookie sheet.

  5. Mix egg and water together and brush "purses" lightly; sprinkle with nuts. Repeat with remaining dough.

  6. Bake at 400°F (205°C) for 8 to 10 minutes or until edges begin to brown.


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