Recipe - Vieiras A La Gallega - Scallops In Mustard-Ol

From: Gaye Levy DTXT63A
Three fourths cup Unsalted butter;well chilled
cut into 12 pieces
One fourth cup Sugar
1 tablespoon Sour cream
1 teaspoon Vanilla
One fourth teaspoon Salt
1 One half cup Flour
One fourth cup Raspberry preserves
2 tablespoon Powdered sugar

Using the steel blade of your Food Processor, chop butter with One fourth cup
sugar until butter is the size of small peas, using 4 or 5 on/off turns.
Add sour cream, vanilla and salt and blend just until combined, using about
10 on/off turns. Sprinkle flour over and blend just until granular crumbs
form, about 15 seconds.

Press 1 generous tablespoon of crumb mixture into each of 24 miniature
muffin cups (1 Three fourths diameter top). Bake at 350~ until edges of each cake are
just golden, about 22 minutes.

Immediately make 3/8inch deep indentation in center of each using end of a
wooden spoon. Fill each with about One half tsp preserves. Let cool in pan 10
minutes. Transfer to racks and cool completely. Just before serving,
sprinkle sift powdered sugar over top of each.

Notes from Gaye: Warning! these are addictive and a threat to your hips.
They are THAT good. These will keep in an airtight container for 2 days or
frozen for future use. Substitute any type of jam or preserves. These taste
good even when you use margarine or shortening instead of butter (which I
refuse to use for health reasons).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini