Raspberry Teas

Directions

1. 1
   Cream butter, shortening, sugar and salt until light and fluffy.
2. 2
   Add egg yolk and vanilla; mix well.
3. 3
   Add flour and blend. Divide dough into 2 parts.
4. 4
   Place half in refrigerator and chill for several hours.
5. 5
   Divide other half into 48 pieces.
6. 6
   Roll into balls in palms of hands.
7. 7
   Roll in nuts.
8. 8
   Roll chilled dough 1/8-inch thick on a well floured pastry cloth.
9. 9
   Cut out with 2-inch serrated cookie cutter.
10. 10
    Place on ungreased cookie sheets. Add 1/2 teaspoon jam to center of each flat cookie.
11. 11
    Place balls on jam and press gently.
12. 12
    Make an indentation in center of each ball with a thimble.
13. 13
    Place 1/4 teaspoon jam on center of each ball.
14. 14
    Bake in moderate oven at 350° for about 15 minutes, or until delicately browned (48 cookies).