Ingredients
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1 c. flour
1/2 c. sugar
1/2 c. butter, softened
1 egg yolk
1 tsp. vanilla extract
1/8 tsp. salt
1/2 c. raspberry jelly
Preparation
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Combine flour, sugar, butter, egg yolk, vanilla and salt in bowl; mix well.
Shape into 1-inch balls.
Place on lightly greased cookie sheet.
Make indentation in each cookie with back of spoon. Fill indentations with jelly.
Bake at 350\u00b0 for 20 to 30 minutes or until lightly browned.
Cool on cookie sheet for 2 minutes.
Remove to wire rack to cool completely.
May substitute almond extract for vanilla.
May substitute other jellies or nuts for raspberry jelly. Yield:
24 servings.
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