Christmas Book and a Cookie Recipe

Product Description

by Mary Cox-Bilz

A Color illustrated collection of prizewinning Christmas stories, poems, and memories, all with a country touch. A great gift idea. Fifty percent of royalties goes to Easter Seals.

Short description

A book filled with the spirit of Christmas and jam packed with prizewinning Christmas poetry, stories, and even country cookin' recipes. Illustrated and edited by mouth-artist, Mary Cox-Bilz, this colorful volume will please, whether you purchase it as a present for others, or to read for your own pleasure. In purchasing Christmas in the Country, you give in two ways. You give joy and the spirit of the season to the reader, and you give services to those who are served by Easter Seals.

Raspberry Shortbread

Ingredients

1 h 15 m36 servings104 cals

• 
  1 cup butter, softened
• 2/3 cup white sugar
• 1 tsp. vanilla
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
  
  

• 1/2 cup seedless raspberry jam
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk
• 
  

Directions

Print  

• Prep
  30 m
• Cook
  18 m
• Ready In
  1 h 15 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in vanilla and almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.