Ingredients
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 cup raspberry jam
1 cup confectioner’s sugar
1/4 tsp almond extract
1 tbsp hot water
1/4 cup candied cherries, chopped
Recipe
Cream butter and sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder, and gradually add to the creamed mixture.
On a lightly floured surface, roll out dough to 1/8″ thickness. Cut into 2″ rounds and place on ungreased baking sheets.
Bake at 350 degrees Fahrenheit for 10 minutes or until lightly browned at the edges. Cool thoroughly.
Spread half the cookies with jam, and top with remaining cookies.
Combine confectioner’s sugar, almond extract, and enough hot water to make a thin icing. Frost the tops of cookies and top each cookie with a small piece of candied cherry.
