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Ingredients:
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup E. Waldo Ward Raspberry Preserves
Directions:
1
Preheat oven to 350 degrees F. Grease an 11x7 inch baking
pan.
2
In a medium bowl, cream together the butter and sugar. Beat in the
egg and lemon peel. In another bowl, stir together the flour, almonds,
cinnamon, and cloves. Gradually stir the dry ingredients into the
creamed mixture. The dough will be stiff, so you need to knead it
by hand to get it to come together. Press half of the dough into
the bottom of the prepared pan.**
3
Press
half of the dough into the bottom of the prepared pan. Spread the
E. Waldo Ward Raspberry Preserves over the crust. On a lightly floured
surface, roll the remaining dough into a long rope about 1/2 inch
in diameter. place lenghts of the rope across the top of the jam
in a lattice pattern over the preserves.
4
Bake
40 minutes or until top is golden. Cool in a pan on wire rack. Cut
into 2 inch by 1 inch bars.
**Variation:
After completing
Step 2: Roll the dough out to 1/8 inch thickness and cut into rounds
using a cookie cutter. Place cookies onto a cookie sheet spaced
about 2 inches apart. Count your rounds and use a small cookie cutter
to cut out the center of half the cookies. This can be done while
the other half of the cookie bakes.
Bake for 10
to 12 minutes in the preheated oven, until firm and lightly brown
at the edges. Allow cookies to cool completely. Spread preserves
on the tops of the solid cookies and top with the cooks that have
the shapes cut out.
Makes
about 30 Cookies |