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Bette's Swedish Red Lips


1 Cup Butter, Softened
1/2 Cup Sugar
2 Cups All Purpose Flour
3/4 Cup Red Currant Jelly or Raspberry Jam


1. Preheat oven to 375 f in a medium bowl, beat butter 30 seconds. Beat in sugar until combined, scraping side of bowl. Beat in as much flour as you can. stir in the remaining flour.
2. Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Press your thumb in the center of each ball to make indentation
3. Bake in preheated oven about 12 minutes. or until edges are lightly browned. Transfer cookies to wire rack; cool. Just before serving, fill each center with about 1 teaspoon jelly. Makes 3 dozen

TO STORE: place cookies in layers separated by waxed paper in airtight container; cover and store in refrigerator up to 3 days. Or freeze unfilled cookies up to 3 months; thaw cookies before filling.

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