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Sweet Ravioli



  • 1 cup butter or margarine, 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


  1. Beat butter at medium speed of an electric mixer; gradually add 2/3 cup sugar, beating 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 2 sheets of wax paper to a 12-inch square.
  3. Chill for at least 1 hour.
  4. 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.
  5. Place cookies on greased cookie sheets, and bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned.
  6. Remove from oven, and cool on baking sheets 4 to 5 minutes. Transfer cookies to wire racks and cool completely.
  7. Sprinkle with confectioners' sugar.

Makes 4 dozen.


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