"Note: these cookies spread a good bit during baking. To help them hold their shape, gently nudge the cookie dough into a slight mound after sealing the edges...."
INGREDIENTS
•
2 sticks butter, softened
•
½ c sugar
•
½ c light brown sugar
•
2 eggs
•
1 Tbs vanilla
•
½ tsp almond extract
•
3 c flour
•
1 Tbs baking powder
•
½ tsp salt
•
1 c raspberry preserves, stirred