1 cup butter
1 cup sugar (+ 2 Tablespoons)
2 1/2 cups flour
Cream butter and sugar. Add flour.
Roll into a strip about the size of your finger – the length of the cookie
Make a hollow through the middle of the strip with your finger.
Fill with jam of your choice
Bake 15-20 minutes at 375
Drizzle with powdered sugar/water/almond extract mixture.
Cut into sections diagonally.
1 teaspoon olive oil
1 cup onion — chopped
4 cloves garlic — minced
1/2 cup dry red wine or 2 tb. balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 tablespoons tomato paste
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
2 14.5 ounce cans diced tomatoes, — undrained
2 tablespoons chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in wine and next 6 ingredients; bring to
a boil. Reduce heat ot medium, and cook, uncovered about 15 minutes. Stir
in parsley. Yield 3 cups.