Ingredients
3/4 cup butter, softened3/4 cup confectioners’ sugar1 large egg yolk1/2 teaspoon almond extract1-3/4 cups all-purpose flour1/2 cup raspberry or apricot preserves
Preparation
In a large bowl, beat butter and confectioners’ sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm.
Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely.
