Vienesse jam cakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From: Gaye Levy DTXT63A | ||
| ¾ | cup | Unsalted butter;well chilled cut into 12 pieces |
| ¼ | cup | Sugar |
| 1 | tablespoon | Sour cream |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| 1½ | cup | Flour |
| ¼ | cup | Raspberry preserves |
| 2 | tablespoons | Powdered sugar |
Directions
Using the steel blade of your Food Processor, chop butter with ¼ 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 (1¾ diameter top). Bake at 350~ until edges of each cake are just golden, about 22 minutes.
Immediately make ⅜-inch deep indentation in center of each using end of a wooden spoon. Fill each with about ½ 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).