1/2 lb. butter
1/2 c. sugar
2 egg yolks
3 c. sifted flour
1/2 tsp. brandy extract
Strawberry, raspberry or apricot jam

Mix all ingredients, except jam, in order listed. Let stand 5 minutes in refrigerator. Make small balls about 1/2 inch in diameter. Place on ungreased cookie sheet and with fingers make indentation in center of each cookie and fill with jam. Bake in 350 degree oven for 10 to 12 minutes. Cookies should be light brown on bottom.