Berry Treasures
Berry Treasures
YIELD Makes about 2 dozen cookies
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INGREDIENTS
| 2‑1/2 | cups all-purpose flour |
| 2/3 | cup butter |
| 1/2 | cup sugar |
| 1 | egg |
| 2 | tablespoons milk |
| 1‑1/2 | teaspoons vanilla |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon baking soda |
| 3/4 | cup mixed berry preserves |
| Additional sugar | |
PREPARATION:
- Preheat oven to 350°F. Combine flour, butter, 1/2 cup sugar, egg, milk, vanilla, salt and baking soda in large bowl. Beat 3 to 4 minutes, scraping bowl often, until well blended.
- Roll dough, 1/2 at a time, to 1/8-inch thickness on well-floured surface. Cut dough with 2-1/2-inch round cookie cutter. Place 1/2 of cutouts 2 inches apart on ungreased cookie sheets; place level teaspoonful preserves in center of each cutout.
- Make small "X" or cutout with very small cookie cutter in top of each remaining cutout. Place over preserves; press edges together with fork. Sprinkle with sugar.
- Bake 11 to 13 minutes or until edges are very lightly browned. Remove cookies immediately to wire racks to cool completely.
This recipe appears in:
Fruit
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