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,
with the bottom coated in 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.
Press cookies filled with raspberry
jam then draped in milk chocolate
For cherry topped press
cookies, make as directed. Top
cookie with half a maraschino
cherry before baking. If that's
too much cherry for you, cut the
maraschino into quarters.
|"If you never chase your dreams
you'll never catch them."
For Halloween: added orange food
coloring to dough, sandwiched with white
For Christmas: green trees