2 1/2 c. flour
1 c. butter, softened
1/2 pt. vanilla ice cream
1 tsp. rum extract
1 1/4 c. raisins
3/4 c. raspberry jam

Combine first four ingredients. Mix thoroughly. Chill dough. Shape into 1 inch balls. Place on ungreased baking sheet. Make a dent in center of each cookie. Mix raisins and jam together. Spoon raisin mixture into each cookie to fill in dent. Bake at 350 degrees for 25 minutes.