Sweetheart Cookies

Sweetheart Cookies

3/4 cup butter, softened

1/2 cup sugar

1 egg yolk

1 1/2 cups flour

2 tbsp raspberry or strawberry

preserves

Confectioners' sugar, optional

In a bowl, cream the butter and sugar. Add the egg yolk. Mix well. Stir in the flour by hand. On a lightly floured surface, gently knead the dough for 2-3 minutes or until thoroughly combined. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with 1/4 teaspoon of preserves. Bake at 350 F for 13-15 minutes or until the edges are lightly browned. Remove to wire racks. Dust the warm cookies with confectioners' sugar if desired. Cool completely. Makes about 2 dozen