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Raspberry Pillows




  1. Beat butter at medium speed of an electric mixer until light and fluffy; gradually add 2/3 cup sugar. Beat well. Add egg, lemon rind and extracts. Mix well.
  2. Combine flour, baking soda and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between two sheets of wax paper to a 12-inch square. Cover and chill at least 1 hour.
  3. 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 of the preserves in center of half of the squares. Brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an "X" on the top of each square. Repeat with remaining dough and preserves.
  4. Place cookies on greased cookie sheets.
  5. Bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned.
  6. Remove from oven and cool on cookie sheets about 5 minutes.
  7. Transfer cookies to wire racks and cool completely.
  8. Dust with confectioners' sugar.

Yield: 64 cookies


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