Sweet Ravioli
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
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
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
Chill at least 1 hour
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
Place cookies on greased cookie sheets, and bake at 350 deg F for 9 to 11 minutes or until edges are lightly browned
Remove from oven, and cool on baking sheets 4 to 5 minutes
Transfer cookies to wire racks, and cool completely
Sprinkle with confectioners’ sugar
Makes 4 dozen
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