3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
Confectioners' sugar, optional
1. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2 to 3 minutes or until thoroughly combined.
2. 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 of the preserves of your choice.
3. Bake at 350° for 13 to 15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.
Prize Winning Recipe
These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25!
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
YIELD: 2 dozen.
Nutrition Facts
1 cookie: 102 calories, 6g fat (4g saturated fat), 23mg cholesterol, 46mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.