Royal Raspberry Tea Cakes
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup seedless raspberry preserves
- Beat butter and sugar at low speed with an electric mixer until creamy. Add vanilla extract, beating until blended.
- Combine flour and salt in a small bowl; gradually add to butter mixture, beating just until blended after each addition.
- Shape dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation; fill evenly with raspberry preserves.
- Bake at 325° for 15 to 20 minutes or just until edges begin to brown. Remove to wire racks to cool.
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