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Original recipe yields 18 servings (3 - 3 1/2 dozen)
- Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins.
- Sift dry ingredients together, cut in butter with fork or pastry cutter. Beat egg, add milk and vanilla then stir quickly into dry mixture.
- Roll out on well floured surface to about 1/4 inch thickness and cut with round cookie cutter.
- Place in muffin tins and drop a teaspoon of raspberry jam in center. Fold sides in slightly and bake for 20-25 minutes or until lightly golden.
Per Serving: 207 calories; 10.8 26.3 2.1 38 253 Full nutrition
ReviewsRead all reviews 2
This was a nice surprise. It was easy to make and the cookies were very flaky and buttery.