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Recipe by: zoËna

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Portion vanilla dough 32 Almond slices
-see Basic cookie dough 1/3 c Raspberry or apricot jam
-recipe

Roll dough into an 8-inch log and slice into 16 pieces. Roll each
piece into a ball and put on ungreased cookie sheet(s) 1 inch apart.
Make an indentation in top of each. Put 2 sliced almonds in each
indentation, overlapping each other. Refrigerate at least 30 minutes
before baking. Bake 10 to 12 min. at 350degF. Cool 2 minutes on
cookie sheets(s), then transfer to a wire rack to cook completely.
Dab a scant 1/2 teaspoon jam into each indentation.

Per cookie: 70 cal., 1 g pro, 10 g car, 3 g fat, 11 mg chol with
butter, 3 mg chol with margarine, 34 mg. sod Exchanges: 1/4
starch/bread, 1/3 fruit, 2/3 fat

#2 of a set of nine to prepare a marathon of cookies Woman's Day,
Nov. 22, 1994 typos by Charlotte Welch
Submitted By CHARLOTTE WELCH On 10-30-94