1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups flour
raspberry jam
Preheat oven to 350 degrees, and move the rack to the highest position.
Cream the vanilla into the butter or margarine. Then add the powdered sugar and cream it in. Then, add the flour a little at a time and mix in. Stir until the dough has a smooth consistency.
Roll the dough into balls one inch in diameter. Place the balls on an ungreased cookie sheet about two inches apart. Press your thumb into the center of each cookie, squishing it a bit and making a little well in the middle. (Do not press all the way through the ball!) Spoon a dab of raspberry jam into each well, filling it but taking care not to let them overflow.
Bake on the high rack for 12 minutes, or until just barely starting to brown at the edges.
Let cool on the pan for a minute, then transfer to a rack to cool to room temp. Delicious! They melt in your mouth! Makes about 30 cookies.
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