| 1 | egg |
| 1/3 | cup milk |
| 1/4 | cup applesauce |
| 2 | tablespoons butter or margarine, melted |
| 1 | teaspoon almond extract |
| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | cup sliced almonds |
| 1/3 | cup granulated sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 4 1/2 | teaspoons strawberry or raspberry preserves |
| Powdered sugar |
| 1. | Heat oven to 400ºF. Grease cookie sheet. |
| 2. | Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened. |
| 3. | Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well. |
| 4. | Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm. |
|
| You and your little helper can measure the ingredients the night before, so all you do is make and bake on serving day. |
|
| No almond extract on hand? Just use vanilla instead. |
Nutrition Information:
215 ( 55 ); 6 g ( 2 g); 30 mg; 320 mg; 36 g ( 1 g); 5 g 2 %; 0%; 12 %; 10 % 2 ; 1/2 ; 1/2