This recipe for Raspberry Shortcake Cookies, by Faith Gabriel, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. sugar 1 c. butter 2 c. flour red raspberry preserves or jam
Preheat oven to 350 degrees. In a bowl, combine sugar and butter and cream well. Add flour and mix well. Shape dough into 1 in. balls and place on ungreased cookie sheets. Make an indentation in each cookie using your thumb and place a spoonful of jam in each cookie. Bake for 15 to 20 min. Cool completely on wire racks. Yield: 3 dozen.
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