Raspberry Teas - cooking recipe

Ingredients

1/2 c. butter
1/2 c. shortening
1/2 c. confectioners sugar
1/2 c. sugar
1/8 tsp. salt
1 egg yolk
1 tsp. vanilla
2 1/4 c. flour
1/2 c. finely chopped walnuts
raspberry jam

Preparation

Cream butter, shortening, sugar and salt until light and fluffy.
Add egg yolk and vanilla; mix well.
Add flour and blend. Divide dough into 2 parts.
Place half in refrigerator and chill for several hours.
Divide other half into 48 pieces.
Roll into balls in palms of hands.
Roll in nuts.
Roll chilled dough 1/8-inch thick on a well floured pastry cloth.
Cut out with 2-inch serrated cookie cutter.
Place on ungreased cookie sheets. Add 1/2 teaspoon jam to center of each flat cookie.
Place balls on jam and press gently.
Make an indentation in center of each ball with a thimble.
Place 1/4 teaspoon jam on center of each ball.
Bake in moderate oven at 350\u00b0 for about 15 minutes, or until delicately browned (48 cookies).