"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Raspberry Rings Recipe

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This recipe for Raspberry Rings, by , is from Turvey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Sampson


1 cup butter or margarine softened
cup brown sugar
cup granulated sugar
1 egg
tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
2 cups of flour
Icing sugar
Raspberry jam (do not use freezer jam as it may mold when stored at room temperature)

In a large bowl cream butter.
Add sugars and beat until light and fluffy.
Beat in egg, vanilla, baking soda and cream of tartar.
Stir in about three quarters of flour.
Continue adding flour gradually until rolling consistency has been achieved.
Divide dough in half and wrap in wax paper.
Chill for at least 3 hours overnight.
Preheat oven to 375F.
Working with one portion at a time on a floured surface using a floured rolling pin - roll dough to a thickness of " or less.
Cut out cookies with a smaller cutter.
Cut a hole in the center of half of the cookies.
Place on an ungreased cookie sheet and spread about 1 inches apart.
Bake for 8 minutes or until lightly browned.
Transfer to racks to cool.
Sprinkle with icing sugar on cookies with holes.
Spread whole cookies with jam and top with sugared cookies.

Number Of Servings:
Number Of Servings:
4 Dozen
Personal Notes:
Personal Notes:
"Sean Sampson's favorite!"




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