1/2 c Soft butter
1 c Sugar
1 Egg
1/2 ts Almond extract
1 3/4 c Sifted all- purpose flour
2 ts Baking powder
3/4 c Thick raspberry jam
1/2 lb Marshmallows(regular size)
Mix butter,sugar,egg and almond extract together thoroughly.Sift
flour and baking powder together into creamed mixture and blend
well.Chill dough thoroughly.Heat oven to 375 degrees.Roll dough very
thin 1/8″ thick and cut into 2″ rounds.Put on ungreased cookie
sheet.Bake 6 – 8 minutes,until delicately browned.Remove from oven
and centre each cookie with 1/2 tsp of the raspberry jam.Cut
marshmallows in half crosswise and cover jam on top of each cookie
with half a marshmallow.Return to oven for 1 – 2 minutes kuntil
marshmallows are soft.Cool cookies on cake racks,then ice with glossy
chocolate icing.
Yields
6 dozen