3 c. flour
1 tbsp. sugar
1/2 tsp. salt
1 c. shortening
1/2 c. milk
1 pkg. active dry yeast
1 slightly beaten egg
1/2 tsp. vanilla

Sift together flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Scald milk; cool to warm; add yeast and let soften. Add egg and vanilla. Add to flour mixture. Mix well.

Divide dough into 4 parts. On a surface well dusted with powdered sugar, roll 1 part at a time to 10" square. Cut into 12 squares of 2 1/2" square. Place raspberry or favorite preserves (teaspoonful) in center. Pinch 2 opposite corners together.

Place 2" apart on greased cookie sheet. Let stand 10 minutes. Bake at 350 degrees for 10 to 12 minutes. Remove at once from pan and roll in powdered sugar. Cool on rack. Makes 64 pastries.