3 c. butter, softened
3/4 c. sugar
6 c. all-purpose flour
Raspberry preserves
Finely chopped pecans or walnuts (optional)
3 tsp. almond extract
1 1/2 tsp. salt

Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add almond extract, flour, and salt. Mix well. Wrap dough in plastic wrap, chill 1 to 1 1/2 hours. Shape dough in 1-inch balls, (optional, roll in chopped nuts).

Place 2 inches apart on lightly greased cookie sheets. Flatten cookies slightly, indent centers with thumb, fill centers with raspberry preserves. Bake at 400 degrees for 12-15 minutes. Cool. Store in airtight containers. Makes 7 1/2 dozen.