3/4 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
In a mixing bowl, cream butter and sugar. Add egg yolk; mix well. Stir in flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners’ sugar if desired. Cool. Yield: approx. 2 dozen.
Recipe was from Country Woman Christmas 2000. Originally submitted by Pamela Esposito, Smithville, NJ.