1 cup butter softened |
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1. Beat together butter and cream cheese
2. Beat in sugar, egg, and almond extract.
3. Stir together flour, baking soda, salt and stir into beaten mixture.
4. Chill at least 1 hour.
5. Shape into 1 inch balls.
6. Roll in almonds to coat.
7. Place on ungreased cookie sheet. Make indentation in each by pressing with your thumb.
8. Fill each with about ¼ tsp of preserves. Bake at 350° for 10-12 minutes or until golden.