Shelly's Recipe

RASPBERRY THUMBPRINT COOKIES

Category: Cookies

3 3/4 cups flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
Raspberry preserves

Shape rounded tspfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes at 375. Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time. VARIATION: Use different strawberry, mixed berry and boysenberry preserves.