Bear Claws

Bear Claws from Betty Crocker Red Spoon Collection p 31

400°F YIELD: about 1 ½ dozen cookies REFRIDGERATE

½ cup granulated sugar

¼ cup margarine or butter, softened

2 tbsp. shortening

1 egg

1 tsp. vanilla

1 ¼ cups all purpose flour

½ tsp. baking powder

½ tsp. salt

About 3 tablespoons raspberry jam

About 3 tablespoons chopped nuts

About 3 tablespoons powdered sugar

Mix gran sugar, margarine, shortening egg and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour.

Heat oven to 400°F. Roll dough into 12” square on lightly floured, cloth covered board. Cut into 3” squares. Spread about ½ tsp. jam down center of each square, sprinkle with about ½ tsp. nuts. Fold 1 edge of dough over filling; fold other edge over top. Place on greased cookie sheet. Make 4 or 5 cuts in 1 long side of each cookie; spread cuts slightly apart. Sprinkle each cookie with about ½ tsp. powdered sugar. Bake until light brown, about 6 minutes.