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| Raspberry Thumbprint Cookies by Amanda Formaro |
| This makes a LOT of cookies! You can cut this dough in half, use one
half, and freeze the other for another time. |
| 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 |
 |
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| 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 with
1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately
remove and cool cookies on racks. |
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| *You can vary this recipe by using
different flavored preserves. I have used blackberry, strawberry, mixed berry
and boysenberry all with excellent results. |
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| Amanda Formaro is the owner of The
Family Corner. |