Tanya'S Raspberry Cookies - cooking recipe

Ingredients

1 c. powdered sugar
1 c. butter, softened
1/2 tsp. salt
2 tsp. vanilla
2 c. flour, sifted
1 c. raspberry jelly (deseed if desired)

Preparation

In a large bowl beat sugar, butter, salt and vanilla until light and fluffy.
Add flour and mix well.
Using teaspoonful of dough shape into balls.
Place 2-inches apart on ungreased cookie sheet.
With thumb or spoon, make imprint in center of cookies. Bake at 350\u00b0 for 12 to 16 minutes or until bottom edges are golden brown.
Carefully press imprint again immediately after removal from oven.
Cool on wire rack.
After cooled, fill each cookie with raspberry jelly.
Yields 3 dozen.