Jeweled thumbprints (Cookies)

 

About 6 dozens

• ¾ cup butter (no substitutes), softened
• ¾ cup confectioners' sugar
• 1 egg yolk
• ½ teaspoon almond extract
• 1¾ cups all-purpose flour
• ½ cup raspberry or apricot preserves

1. In a mixing bowl, cream butter and sugar ; beat in egg yolk and almond extract.
2. Gradually add flour ; cover and refrigerate for 2 hours or until easy to handle.
3. Roll into ¾-in. balls ; place 1 in. apart on greased baking sheets.
4. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
5. Bake at 350F for 12-14 minutes or until edges are lightly browned ; remove to wire racks to cool.
6. Fill with preserves.

BON APPÉTIT