2 c. butter
2 c. sugar
1 jar raspberry jam
4 1/2 c. flour, sifted
1 egg yolk

Cream softened butter and sugar together. Blend in egg yolks. Gradually add flour. Chill and roll out on floured board. Cut into desired shapes. Add raspberry jam in center of each cookie. Bake at 400 degrees for 10 minutes until very lightly browned on the edge.