Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter

  2. 1 cup granulated sugar

  3. 2 egg s

  4. 1/2 teaspoon almond extract ( I add a little extra)

  5. 2 1/2 cups flour

  6. 2 teaspoons baking powder Raspberry preserves (I preferred the seedless jam)

  7. 10X sugar

Instructions Jump to Ingredients ↑

  1. Cream butter and sugar until light and creamy, beat in eggs one at a time, then add in almond extract. Sift together the flour and baking powder and stir into creamed mixture. Wrap dough in wax paper and chill overnight. Roll out a small portion of the dough on a lightly floured board approximately ¼” think. Keep remaining dough refrigerated. Cut into 3” circles. To get more tarts cut smaller circles. Cut out the centers of ½ the circles. Bake on an un-greased baking sheet in a 375 degree oven 8 to 10 minutes. Watch the first batch to test how long you should leave in the oven. Do not allow cookies to brown. Remove from pan and cool on a rack. To assemble spread 1 tsp of jam on a plain cookie and top with a cookie with a hole in it. Dust with 10X sugar. Store in airtight container. Makes about 24 tarts.


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