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    Sweetheart Cookies


    Source of Recipe


    magazine

    List of Ingredients




    3/4 cup butter, softened
    1/2 cup sugar
    1 egg yolk
    1 1/2 cups all purpose flour
    2 tablespoons raspberry or strawberry preserves
    powdered sugar

    Recipe



    In a large bowl, cream butter and sugar. Add egg yolk; mix well. Stir in flour by hand. On a lightly floured surface gently knead dough for 2-3 minutes or until thorougly combined.

    Roll into 1 inch balls. Place 2 inches apart on greased cookie sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with 1/4 teaspoon preserves.

    Bake at 350 F for 13-15 minutes or until edges start to brown. Remove to a wire rack to cool. Dust with powdered sugar (optional).

 

 

 

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