>From the All_Easy_Cookin_Recipes group...
Royal Raspberry Tea Cakes
1 c. butter, softened
1/2 c. powdered sugar
2 t. vanilla extract
2 c. all-purpose flour
1/2 t. salt
2/4 c. seedless raspberry preserves
Beat butter & sugar low speed until creamy. Add vanilla, beating
until blended. Combine flour & salt in small bowl; gradually add to butter
mixture beating until blended after each addition. Shape dough into 1 in.
balls, place 2 in. apart on lightly greased baking sheets.
Press thumb or end of wooden spoon into each ball, forming indentation. Fill
evenly w/raspberry preserves. Bake 325-15 to 20 min. or until edges begin to
brown. Remove to wire racks to cool.
Rhonda G in Missouri
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