Beat sugar, butter, and extract until creamy.
Add flour, flax, and/or almonds. Dough will be soft, but if possible with floured hands, form into two logs and wrap in wax paper. Chill dough 30-60 minutes.
Slice into cookies, approx. 1⁄2 inch thick, and make indentation and fill with jam of your choice. Bake 12-18 minutes at 350ºF until cookies are only slightly brown. Remove and cool.
Top each “tart” with a fresh raspberry. If you like, glaze it with a bit of thinned apricot jam to make berries glisten.
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