Description
A recipe for Jam-Filled Thumbprint Cookies

Ingredients

• 1 cup butter, softened
  
• 1/2 cup sugar
  
• 4 egg yolks
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• Tiptree "Little Scarlet" Strawberry, Strawberry, Raspberry, Raspberry Seedless, Apricot, Wild Blueberry, Loganberry and Black Currant Preserve; Tiptree Orange and "Tawny" Orange Marmalade; or Red Currant Jelly

Preparation
1. Preheat oven to 325°F.

2. In medium bowl, cream butter and sugar until smooth. Mix in egg yolks and vanilla extract.

3. Mix in flour and stir until dough comes together. Chill. Roll dough into 1-inch balls and place on ungreased cookie sheets.

4. Make a small indentation in center of each ball using your thumb, and fill each indentation with a preserve, marmalade or jelly of your choice.

5. Bake at 325°F for 25 minutes, or until lightly browned. Let cool 1 minute on cookie sheet and move to rack.

Nutrition
no information available

Serves
Yield: About 4 dozen

Variations
no information available