Raspberry Hearts - egg

Method

• 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° for 10 to 12 minutes.
• Cool and sprinkle cookie edges with powdered sugar.
• Makes about 2 1/2 dozen.
• Delicious!