Sweetheart Cookies

 

Prep: 25 min. Bake: 15 min./batch

Makes:  2 dozen

Ingredients

• 
  3/4 cup butter, softened
  1/2 cup sugar
  1 large egg yolk, room temperature
  1-1/2 cups all-purpose flour
  2 tablespoons raspberry or strawberry preserves
  Confectioners' sugar, optional
  1/2 cup sugar
  1 large egg yolk, room temperature
  1-1/2 cups all-purpose flour
  2 tablespoons raspberry or strawberry preserves
  Confectioners' sugar, optional
  

Directions

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