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Ingredients:
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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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 375 degrees F.
Beat butter and sugar together until smooth and creamy, add egg yolk and orange juice, mix in flour until just blended - dough will be crumbly.
Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into the center of each cookie, making a deep indentation.
Bake 10 minutes. Remove from oven, and with 1/3 cup red raspberry preserves fill indentations. Return to oven for 5 minutes, then immediately remove and cool cookies on wire racks.
Note on cooking times: Be careful if you use those high tech nonstick pans - these cookies will burn much faster on those. If you use that kind, reduce the oven temp about 10-15 F and keep a close eye on your cooking time. I
always have to really watch that first batch with these to get the cooking time just right.
*You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results.
NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time. Recipe submitted by: Amanda Formaro
The Family Corner Amanda Formaro is the mother of four children, and she lives with her family in Henderson, Nevada. She is also the owner of The Family Corner website at www.thefamilycorner.com.  For more information: Find a recipe | Come add a recipe | Share this recipe
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