1 lb. butter
1 c. powdered sugar
4 c. flour
2 tsp. vanilla
Red currant jelly

Mix ingredients in large mixer. (Have butter room temperature.) Scoop out in 1 teaspoon size (rounded). Put flour on hands. Roll into a ball. Put on cookie sheet, imprint thumb to make a hole. Fill hole with 1/4 teaspoon of red currant jelly. Bake 8 to 10 minutes or until jelly begins to bubble. Cool before removing from cookie sheet.