Raspberry Teas (Cookies)

You will need:

• ½ cup finely chopped walnuts
• Raspberry Jam (Or another jam with a strong flavor. Cherry worked well, but strawberry doesn't.)

Cream until light and fluffy:

• ½ cup butter
• ½ cup shortening
• ½ cup powdered sugar
• ½ cup granulated sugar
• 1/8 tsp salt

Add:

• 1 egg yolk
• 1 tsp. vanilla extract

Mix well then add:

• 2¼ cups white flour

Divide dough into two parts. Place half in refrigerator and chill for several hours. (Or put it in the freezer and just keep an eye on it.) 

Divide the other half into 48 pieces. Roll into balls in the palms of your hands (or your children's hands). Roll the balls in the nuts.

Roll the chilled dough 1/8 inch thick on a well-floured cloth or surface. This dough is STICKY. Have plenty of flour on hand to work with it. Cut rolled dough with a 2 inch serrated cookie cutter. Place on an ungreased or parchment-lined cookie sheet.

Add ¼ tsp of jam to center of each flat cookie. Place balls on jam and press them gently. Make an indentation in the center of each ball with your (child's) finger. Place ¼ tsp of jam in the center of each ball.

Bake at 350° for 15 minutes or until delicately brown.    

These are so delicious! They are definitely worth the work. And it's a fun cookie to make with the kids. 

I am going to attempt to convert these to a bar cookie... stay tuned for details.

**This was a cookie that my grandmother made at Christmas time. I believe she found the recipe in The Chicago Tribune in the 1950s or 1960s. The original recipe says to use a thimble to make the indentations... how times have changed! How many of you have a thimble and have it handy enough to use in the kitchen while you bake?