| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 24 | Servings | |
INGREDIENTS
| From: Gaye Levy DTXT63A | ||
| 3/4 | c | Unsalted butter;well chilled cut into 12 pieces |
| 1/4 | c | Sugar |
| 1 | tb | Sour cream |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 1/2 | c | Flour |
| 1/4 | c | Raspberry preserves |
| 2 | tb | Powdered sugar |
INSTRUCTIONS
Using the steel blade of your Food Processor, chop butter with 1/4 cup sugar until butter is the size of small peas, using 4 or 5 on/off turns. Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns. Sprinkle flour over and blend just until granular crumbs form, about 15 seconds. Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top). Bake at 350~ until edges of each cake are just golden, about 22 minutes. Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon. Fill each with about 1/2 tsp preserves. Let cool in pan 10 minutes. Transfer to racks and cool completely. Just before serving, sprinkle sift powdered sugar over top of each. Notes from Gaye: Warning! these are addictive and a threat to your hips. They are THAT good. These will keep in an airtight container for 2 days or frozen for future use. Substitute any type of jam or preserves. These taste good even when you use margarine or shortening instead of butter (which I refuse to use for health reasons). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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