RASPBERRY JAM COOKIES

1 bottle of raspberry jam
1/2 lb. butter or margarine
1/2 c. sugar
1/2 c. flour

Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape.

Makes about 2 1/2 - dozen cookies.

JIM JAM BARS

1 c. (2 sticks) butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 c. chopped walnuts
1/2 c. raspberry or strawberry jam

Cream butter. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. Gradually add flour, mixing thoroughly; stir in nuts. Divide dough in half. Pat 1/2 of dough evenly into lightly buttered 9 inch square baking pan. Spread jam evenly over dough. Drop remaining dough by tablespoons over jam. Press lightly to form top layer of dough and cover most of the jam. Bake in preheated oven at 325 degrees for 1 hour. Cut into 6x6 inch bars.

Makes 36 cookies.

KELLY'S JELLY COOKIES

1/2 c. butter
1/3 c. sugar
1/3 tsp. vanilla extract
1/4 tsp. almond extract
1 c. flour1 egg, separated
Jelly

Preheat oven to 300 degrees. Cream butter, add sugar, vanilla, egg yolk and almond extract. Beat until light. Add flour, stir until well blended. Wrap dough in wax paper. Chill 2 hours. Divide dough into three parts. On floured board shape into rolls 1 inch round. Cut into 3/4 inch pieces. Shape each piece into balls. Dip balls into lightly beaten egg whites. Place on ungreased cookie sheet. Press center and fill with 1/4 teaspoon jelly. Bake about 20 minutes.