1 3/4 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1/2 cup butter or margarine 1/4 cup shortening 2/3 cup sugar, plus more for rolling 1 large egg 1 tsp vanilla 1/3 cup (approx) seedless raspberry jam Instructions Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cream the butter, shortening and sugar until fluffy. Beat in the egg and vanilla. Stir in by hand the dry ingredients, mixing just until incorporated. If dough is too soft to handle, cover and refrigerate for 1/2 hour or so. Roll the dough into 1 inch balls. Roll in sugar. Place about 2 inches apart on baking sheets. Use the back of a round 1/2 tsp measuring spoon to press indentations into the centre of each ball. Fill each indentation with about 3/4 tsp jam. Bake cookies for 12 - 15 minutes. They may not look brown, but don’t overbake or they will be dry. Cool on baking sheets for 10 minutes before removing to wire rack.