1 1/2 cups butter (no substitutes), softened
1 cup granulated sugar
2 egg yolks
3 cups all-purpose flour
4 tablespoons raspberry or strawberry preserves
In a large mixing bowl, cream butter and sugar. Add egg yolks; mix well. Stir in flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Fill each with 1/4 teaspoon of preserves. Bake at 350 degrees F for 13 to 15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar. Cool. They freeze well.
Makes about 4 dozen cookies.