Tanya'S Raspberry Cookies

1. 1

   In a large bowl beat sugar, butter, salt and vanilla until light and fluffy.

2. 2

   Add flour and mix well.

3. 3

   Using teaspoonful of dough shape into balls.

4. 4

   Place 2-inches apart on ungreased cookie sheet.

5. 5

   With thumb or spoon, make imprint in center of cookies. Bake at 350u00b0 for 12 to 16 minutes or until bottom edges are golden brown.

6. 6

   Carefully press imprint again immediately after removal from oven.

7. 7

   Cool on wire rack.

8. 8

   After cooled, fill each cookie with raspberry jelly.

9. 9

   Yields 3 dozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.