Raspberry Thumbprint Cookies
Contributed by Diane S.
3 3/4 cups all purpose flour
1 1/3 cups butter or margarine, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
1/3 cup red raspberry preserves*
Mix first 5 ingredients to form a dough.
Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart
on cookie sheets. Press thumb into centers of cookies, making
deep indentations. Bake 10 minutes.
Remove from oven, and fill indentations with preserves. Bake 5 minutes;
immediately remove and cool cookies on racks.
*You can vary this recipe by using different flavored preserves. I have
used blackberry, strawberry, mixed berry and boysenberry all with
NOTE: This makes a LOT of cookies! You can cut this dough in half,
use one half, and freeze the other for another time.
September 98 Recipes