1/4 c. butter
1/3 c. firmly packed brown sugar
1/4 c. sugar
1/2 tsp. vanilla extract
1 3/4 c. sifted cake flour
1/2 tsp. baking soda
1/4 c. reduced calorie raspberry spread

1. Cream butter in large bowl. Add sugars slowly, beating well. Add egg, continue to beat well. Stir in extract.

2. In a small bowl, combine flour and soda. Add to creamed mixture, stirring well. Cover and refrigerate dough for 30 minutes.

3. Using a teaspoonful per cookie, shape dough into balls. Place on ungreased cookie sheet 2 inches apart. Press center slightly with your thumb; fill with 1/4 teaspoon raspberry jam. Bake for 8 minutes in 350 degree oven. Cool slightly and remove to racks to cook. Makes 50 cookies.