Raspberry Hearts - cooking recipe

Ingredients

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

Preparation

Beat egg.
Stir in sugar, almond and vanilla.
Cream butter and combine with egg mixture.
Mix in flour.
Form into 2 balls and flatten into discs.
Chill until firm.
Remove 1 disc at a time and roll to 1/8-inch thick on floured board.
Cut into heart shapes with 3 or 4-inch cookie cutter.
Take remaining hearts and using smaller cookie cutter, cut out center to create border of heart.
Spoon 1/2 teaspoon preserves in center of hearts and top with heart border.
Bake at 350\u00b0 for 10 to 12 minutes.
Cool and sprinkle cookie edges with powdered sugar.
Makes about 2 1/2 dozen.
Delicious!