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

Cream butter and sugar. Add beaten egg yolk, sifted flour and vanilla. Roll into LITTLE balls. Indent to hollow center with thimble (or finger). Fill center with jam. Bake on ungreased cookie sheet for 8 minutes at 375 degrees. Makes 50 cookies.