Beat butter and sugar on low speed until creamy. Add vanilla, beating until blended. Combine flour and salt in small bowl; gradually add to butter mixture beating until blended after each addition. Shape dough into 1-inch balls, place 2 inches apart on lightly greased baking sheets.
Press thumb or end of wooden spoon into each ball, forming indentation. Fill evenly with raspberry preserves. Bake at 325 degrees for 15 to 20 minutes, or until edges begin to brown. Remove to wire racks to cool.
Makes 2-1/2 dozen
By Connie from Cotter, AR
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