Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. butter
1/2 c. confectioners sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 c. flour
seedless red raspberry jam

Preparation

Cream butter and sugar.
Add all other ingredients, except jam; mix well.
Pinch off small pieces of dough and roll in balls. Press down and put thumbprint in middle.
Fill middle with seedless raspberry jam.
Place on ungreased cookie sheet and bake at 375\u00b0 for 10 minutes.
While hot sprinkle with additional confectioners sugar.