Raspberry Delights

2 cups butter

1 cup brown sugar

¼ teaspoon salt

4 cups flour

1 jar (8 ounces) raspberry jam

¼ cup powdered sugar

 Bring butter to room temperature.

Heat oven to 300 degrees.

In the bowl of a stand mixer, cream butter until it is the consistency of whipped cream. Beat in sugar until well combined. Add salt. Add flour 1 cup at a time, mixing well after each addition.

Roll dough into balls the size of large walnuts. Push your thumb into the dough to make a deep indentation and place on an ungreased cookie sheet and bake for about 20 minutes or until lightly brown. Remove from the oven, and push the indentations down a bit with a spoon.

Add 1 teaspoon of raspberry jam to each indentation, and then return to the oven for 2 minutes. Remove from the oven and allow to cool. Sprinkle with powdered sugar.

Makes five to six dozen.