This recipe originally comes from Connecticut by way of my Indiana friend Norma. A wonderful cookie to serve with a pot of tea.
servesmakes 6 dozen
prep time15 Min
cook time15 Min
(1 stick) butter
(1 stick) margarine
2 1/2 c
all purpose flour
How To Make
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.
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