2 1/4 c. sifted flour
1 c. soft butter
1/2 pt. vanilla ice cream
1 tsp. rum extract
Raspberry jam

Combine flour, butter, ice cream and rum. Mix and chill. Shape into small balls. Push thumb in center of each ball to indent and fill with dab of raspberry jam. Bake at 350 degrees for 25 minutes. Makes 5 dozen cookies.