Sweet Ravioli

Yield: 4 dozen

Ingredients

• 1 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg, beaten
• 1 teaspoon grated lemon rind
• 1/4 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• About 1/2 cup raspberry preserves
• Sifted confectioners' sugar

Instructions

1. Beat butter at medium speed of an electric mixer; gradually add sugar, beating well.
2. Add egg, lemon rind, and extracts; mix well.
3. Combine flour, baking soda, and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between 2 sheets of wax paper to a 12 inch square.
4. Chill for at least one hour.
5. Heat oven to 350 degrees F. Grease a cookie sheet.
6. Remove one portion of dough from refrigerator; remove top piece of wax paper, and cut dough into 1 1/2-inch squares. Place 1/4 teaspoon raspberry preserves in center of half of squares; brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an X on top of each. Repeat with remaining dough and preserves.
7. Place cookies on prepared cookie sheet, and bake for 9 to 11 minutes or until edges are lightly browned.
8. Remove from oven, and cool on cookie sheets for 4 to 5 minutes.
9. Transfer cookies to wire racks, and let cool completely.
10. Sprinkle with confectioners' sugar.