Raspberry Teas

• 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

1. Cream butter, shortening, sugar and salt until light and fluffy.
2. Add egg yolk and vanilla; mix well.
3. Add flour and blend. Divide dough into 2 parts.
4. Place half in refrigerator and chill for several hours.
5. Divide other half into 48 pieces.
6. Roll into balls in palms of hands.
7. Roll in nuts.
8. Roll chilled dough 1/8-inch thick on a well floured pastry cloth.
9. Cut out with 2-inch serrated cookie cutter.
10. Place on ungreased cookie sheets. Add 1/2 teaspoon jam to center of each flat cookie.
11. Place balls on jam and press gently.
12. Make an indentation in center of each ball with a thimble.
13. Place 1/4 teaspoon jam on center of each ball.
14. Bake in moderate oven at 350u0b0 for about 15 minutes, or until delicately browned (48 cookies).

butter, shortening, confectioners sugar, sugar, salt, egg yolk, vanilla, flour, walnuts, raspberry jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360788 (may not work)