Preparation:
In a large mixing bowl, cream shortening and sugars until smooth. Add egg
and vanilla; blend well. Stir together flour, baking powder and salt.
Gradually add to creamed mixture; blend until smooth. Stir in raspberry
preserves until just blended. Do not over blend. Drop batter by
teaspoonfuls about 2 inches apart onto an ungreased baking sheet. Bake at
375~F. for 12 to 15 minutes or until lightly browned. Remove from baking
sheet to a wire rack to cool. |
