1 c. sugar
3/4 c. butter
1 egg
1/4 c. pineapple or raspberry preserves
2 1/4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees. Cream butter and sugar together, then beat in egg and preserves. Add dry ingredients to creamed mixture, mixing thoroughly. Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 minutes or until delicately browned. Cool on cookie sheet 2 minutes, remove from pan. 3 1/2 dozen.