Ingredients
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3 sticks butter, at room temperature (do not substitute margarine)
1 c. sugar
2 egg yolks
3 c. plain flour, sifted
1 tsp. vanilla flavoring
strawberry jam or pecan halves
Preparation
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Cream butter and sugar.
Add egg yolks.
Blend flour into butter mixture.
Add vanilla.
Refrigerate dough until thoroughly chilled.
Form small balls about the size of a quarter and press onto ungreased cookie sheet.
Using thumb, press indentation in top of each cookie and fill with small amount of strawberry jam. If you prefer, press a pecan half on top of cookies.
Bake 12 minutes at 300\u00b0 or until lightly browned.
Cool several minutes, then slide cookies off pan, using a spatula.
Makes about 6 to 7 dozen cookies.
Keep stored in an airtight container for a crisp, delightful treat.
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