Ingredients

• 5 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 2 cups butter, softened
• 2 eggs
• 1 cup raspberry preserves
• 1/2 teaspoon salt

How to make Sweet Ravioli directions

• 1

  Blend sugar and butter in a medium bowl until smooth. Beat eggs into the mixture. Combine baking soda, salt, and flour. Stir them into the creamed mixture until it forms smooth dough. Divide the dough into 4 pieces. Refrigerate the dough for one hour.

• 2

  Heat the oven to 350°F (175°C). Grease several cookie sheets.

• 3

  Roll the dough on a floured surface to make a thin sheet. With a cookie cutter, cut rounds out of the dough. Fill each of the rounds with 1/2 teaspoon of raspberry preserves. Fold the rounds over and pinch them shut, ensuring the ravioli is sealed completely. Place the cookies 2 inches apart on the cookie sheets that were prepared.

• 4

  Bake the cookies 9 to 11 minutes in the heated oven, or until the edges of the cookies become lightly browned. Allow the cookies to cool for 5 minutes on the baking sheets. Remove the cookies from the sheets and place on wire racks to allow them to cool.