Ingredients
3/4 cup butter, softened1/2 cup sugar1 large egg yolk, room temperature1-1/2 cups all-purpose flour2 tablespoons raspberry or strawberry preservesConfectioners’ sugar, optional
Preparation
Preheat oven to 350°. 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 2-3 minutes or until thoroughly combined.
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 preserves.
Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners’ sugar if desired. Cool.
