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    Vienesse Jam Cakes


    Source of Recipe


    Chyrel

    List of Ingredients




    Vienesse Jam Cakes

    Ingredients:
    Source: Gaye Levy
    3/4 c Unsalted butter;well chilled
    cut into 12 pieces
    1/4 c Sugar
    1 tb Sour cream
    1 ts Vanilla
    1/4 ts Salt
    1 1/2 c Flour
    1/4 c Raspberry preserves
    2 tb Powdered sugar

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    Recipe



    Instructions:
    Using the steel blade of your Food Processor, chop butter with 1/4 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 (1 3/4 diameter top).
    Bake at 350~ until edges of each cake are just golden, about 22 minutes.
    Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon.
    Fill each with about 1/2 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).




 

 

 


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