RASPBERRY JAM COOKIES

1 bottle of raspberry jam
1/2 lb. butter or margarine
1/2 c. sugar
1/2 c. flour

Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape. Makes about 2 1/2 - dozen cookies.

CRAN RASPBERRY SHERBET

2 (3 oz.) or 1 (6 oz.) pkg. raspberry
flavored gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce

Dissolve raspberry flavored gelatin in boiling water. Stir in sherbet and lemon juice. Chill if necessary until mixture mounds. Mash cranberry sauce slightly with fork. Fold into gelatin mixture. Turn mixture into 5-cup ring mold. Chill until firm (at least 8-10 hours).

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