- 3/4 cup butter (no substitutes), softened
- 3/4 cup confectioners' sugar
- 1 egg yolk
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1/2 cup raspberry or apricot preserves
- In a mixing bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves.