1/2 lb. butter
2 eggs (yolks only)
2/3 c. sugar
2 2/3 c. all-purpose flour, sifted
1 tsp. vanilla
1/2 tsp. salt (optional)
1 sm. jar current jelly (or mint jelly, apricot jelly)

Cream butter and sugar until fluffy. Beat eggs, vanilla and salt; add flour. Mix well. Put in refrigerator for a while, then roll into small balls, size of large marbles. Place on cookie sheet. Dip thimble in flour, press down in center of each cookie, then fill with tart jelly (current preferred).

Bake in moderate (350 degree) oven until delicately brown, about 12 minutes. Watch your first batch in your oven.