|Butter||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Raspberry jam||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs), chopped|
|Heavy cream||1⁄2 Pint, whipped|
Cream butter and sugar together until fluffy.
Sift flour, salt and baking powder together and add to first mixture.
Form into balls.
Place in buttered muffin pans and press around edges of pans.
Fill center with mixture of jam and nuts and bake in hot oven (450°F.) about 10 minutes.
Cool and serve with whipped cream.