From the kitchen of Stephanie Knewasser. This
recipe came with the press. A very old press that
belonged to my grandmother. I make them in a
variety of ways. Plain, topped with cherry halves, coated in
milk or white chocolate, sandwiched
together with raspberry jam & drizzled with
1 c butter
3/4 c sugar
1 tsp almond extract
2 1/4 c flour
1/4 tsp baking powder
1/4 tsp salt
food coloring (optional)
Bake @ 375, 7-8 minutes
Careful not to brown, bake until set.
Chill dough if it gets too soft & spreads.
Should hold shape while baking.
Add more flour if necessary
Top with half a maraschino cherry
before baking. If that's too much
cherry for you, cut the maraschino
Filled with raspberry jam and dipped
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