Categories: cookies

Ingredients

• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 egg yolk
• 1/2 tsp. almond extract
• 1 3/4 cups all-purpose flour
• 1/2 cup raspberry or apricot preserves

Directions

1. In a large bowl, beat butter and confectioners’ sugar until blended. Beat in egg yolk and extract..
2. Gradually beat in flour. Refrigerate, covered, 2 hours or until firm.
3. Preheat oven to 350 degrees.
4. Shape dough into 3/4 inch balls. Place 1 inch apart on greased baking sheets. Press a deep indention in center of each with your thumb.
5. Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 tsp. preserves; cool.

6. about 6 dozen

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