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Royal Raspberry Tea Cakes

Royal Raspberry Tea Cakes

Southern Living NOVEMBER 2002

  • Yield: Makes 2-1/2 dozen

Ingredients

  • 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

Preparation

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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Royal Raspberry Tea Cakes recipe

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