RASPBERRY THIMBLE COOKIES
(1 stick) margarine
all purpose flour
In a large bowl, cream the butter and margarine thoroughly. Gradually add the sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating after each addition. Add flour and vanilla. Shape mix between palms of hands into balls (1-inch in diameter).
Place on an ungreased baking sheet, 2 inches apart. With a finger, make an indentation on top of each cookie. Fill with raspberry jam.
Bake in a preheated 350-degree oven about 15 minutes, or until nicely browned.