1 1/4 c. butter
1 c. sugar
2 3/4 c. flour
2 egg yolks
1 tsp. vanilla
Raspberry jam

Cream butter and sugar. Add egg yolks, vanilla and flour. Refrigerate for 1 hour to rest the dough. Grease cookie sheet. Roll dough into small balls (about 1-inch in diameter). Place on cookie sheet. Make a thumb print in center and place a dab of raspberry jam into it. Bake at 350 degrees for 12 to 15 minutes until light brown. Let cool slightly and remove.