Raspberry Hearts

• 1 egg
• 3/4 c. sugar
• 1 tsp. almond extract
• 1 tsp. vanilla
• 3/4 c. butter
• 2 1/4 c. flour
• 5 to 10 Tbsp. raspberry preserves

1. Beat egg.
2. Stir in sugar, almond and vanilla.
3. Cream butter and combine with egg mixture.
4. Mix in flour.
5. Form into 2 balls and flatten into discs.
6. Chill until firm.
7. Remove 1 disc at a time and roll to 1/8-inch thick on floured board.
8. Cut into heart shapes with 3 or 4-inch cookie cutter.
9. Take remaining hearts and using smaller cookie cutter, cut out center to create border of heart.
10. Spoon 1/2 teaspoon preserves in center of hearts and top with heart border.
11. Bake at 350u0b0 for 10 to 12 minutes.
12. Cool and sprinkle cookie edges with powdered sugar.
13. Makes about 2 1/2 dozen.
14. Delicious!

egg, sugar, almond extract, vanilla, butter, flour, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008875 (may not work)