1/2 c. butter or Crisco
2 eggs, beaten
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
2 c. flour
1 1/2 c. raspberry jam

Beat butter and eggs to cream; add sugar and beat until light and soft. Stir in flour, salt, and baking powder sifted together. Pour small round balls in hands and put in well buttered muffin tins. Make deep holes in center by pushing dough up around sides. Fill with jam and bake in quick oven (425 degrees) 10 minutes.