An old favorite of my mother's.

Carol

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Recipe Summary

Servings:
18
Yield:
3 - 3 1/2 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins.

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  • 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.

Nutrition Facts

207 calories; protein 2.1g 4% DV; carbohydrates 26.3g 9% DV; fat 10.8g 17% DV; cholesterol 38mg 13% DV; sodium 252.6mg 10% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2003
This was a nice surprise. It was easy to make and the cookies were very flaky and buttery. Read More
(6)

Most helpful critical review

Rating: 3 stars
04/05/2015
As written.. 3 stars. First thing the dough was way too moist to roll out. I added a little more flour.. didn't seem to help much and I didn't want to add too much or else this would turn into a bread. So I sort of squished it into balls and smooshed into the muffin cups ( I used minis) and then topped with the jam. If the dough had been able to be rolled I might have been able to add more jam but as it was the cookies were not very sweet. I topped these with a bit of glaze and that improved it. I tried them this morning from the fridge and that is how I liked them best... cold with the glaze. Once they came to room temperature not as much Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/19/2003
This was a nice surprise. It was easy to make and the cookies were very flaky and buttery. Read More
(6)
Rating: 3 stars
04/04/2015
As written.. 3 stars. First thing the dough was way too moist to roll out. I added a little more flour.. didn't seem to help much and I didn't want to add too much or else this would turn into a bread. So I sort of squished it into balls and smooshed into the muffin cups ( I used minis) and then topped with the jam. If the dough had been able to be rolled I might have been able to add more jam but as it was the cookies were not very sweet. I topped these with a bit of glaze and that improved it. I tried them this morning from the fridge and that is how I liked them best... cold with the glaze. Once they came to room temperature not as much Read More
(1)