Fruit Burst Cookies
|Margarine/Butter||1 Cup (16 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Fruit||1 Cup (16 tbs)|
Cream margarine and sugar until light and fluffy.
Blend in almond extract.
Combine flour and salt; add to mixture and blend well.
Shape level tablespoonfuls of dough into balls; roll in nuts.
Place 2 inches apart on ungreased cookie sheets; flatten slightly.
Indent centers; fill with fruit spread.
Bake at 400°F for 10 to 12 minutes or just until lightly browned.