2 sticks butter
2/3 c. sugar
2 egg yolks
2 c. flour
1/4 tsp. salt
1 tsp. vanilla
Cross & Blackwell currant jelly (or substitute)

Cream butter and sugar until smooth. Beat in egg yolks, one at a time, until smooth.

Sift 2 cups of flour, measure and resift twice with 1/4 teaspoon salt. Gradually add to butter mixture. Beat again when all flour added and finally beat in vanilla. (Make day ahead and refrigerate.)

When dough is hard and firm grease and flour a cookie sheet. Preheat oven at 325 degrees. Roll tiny balls of dough between palms of hands. With tip of finger, form a depression on each ball. Fill each with a tiny amount of jelly and bake just until sandy colored around edge (are not supposed to be real brown). Dough will keep in refrigerator for several days.