Raspberry Thumbprint Cookies
2 cups flour
1/2 tsp. salt
1 cup butter
1/2 cup sugar
1-1/2 tsp. vanilla extract
1/2 tsp. almond extract
Raspberry preserves
Green colored sugar
Cream butter and sugar until light and fluffy; add extracts and salt. Slowly mix in flour until just blended. Chill dough for 1 hour. Shape dough into 1 inch balls; dip in green colored sugar. Make a deep thumbprint in the center of each; fill with raspberry preserves. Bake for 15 minutes at 325 degrees. (Note: add a little water if dough is too crumbly.)
