INGREDIENTS

• Butter
• flour
• Salt
• Seedless raspberry preserves
• sugar
• Toasted almonds
• Vanilla
• Whole Egg (white & yolk)

DIRECTIONS

1. In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
2. Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
3. Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
4. Freeze for 1 hour.
5. Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.
6. Makes 5 dozen snaps.