1 c. butter
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)
Cream butter and sugar until soft and fluffy. Add flour alternating with milk.
With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet. Repeat with remaining dough.
Place logs on an ungreased cookie sheet. With handle of a wooden spoon, make a groove down the center of each log. Bake at 375 for 10 minutes. Remove from oven and fill groove with the raspberry jam. Bake for another 10 minutes.
After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds. Cool and cut into diagonal pieces.
from Grandma Johnson
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*these are my very favorite waffles! They are crispy on the outside and light and fluffy on the inside with a slightly sour dough type ta... -
1 c. sugar 1/2 c. butter 1 egg 1/4 tsp. salt 1 c. all purpose flour 1 c. whole wheat flour 2 tsp. baking powder 1/2 tsp. nutmeg 1/2 ...
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