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
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
Yields
24 Servings