Ingredients
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1/2 cup butter
1/4 cup shortening
3/4 cup sugar
1 1/2 teaspoons raspberry extract
2 teaspoons vanilla
2 tablespoons raspberry jam
1 egg
2 1/4 cups flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon salt
Preparation
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Beat butter and shortening with mixer at high speed.
Add sugar gradually and cream for 5 minutes until light and fluffy.
Add raspberry extract, vanilla, raspberry jam and egg.
Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
Batter will be stiff.
Chill dough 60 minutes.
Force through cookie press onto ungreased cookie sheets.
Put dab of jam in center of cookie.
Bake in 375 degree oven 7-8 minutes.
Do not overcook.
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