Jelly Cookies

1 cup (2 sticks) butter or margarine, softened.

½ cup + 1½ Tbs. sugar

2 egg yolks

1½ tsp. vanilla

2¼ cups flour

½ cup raspberry preserves or jam sieved

Beat butter, sugar, egg yolks and vanilla in a large bowl until light and fluffy; stir in flour to make a stiff dough. Preheat oven to slow (300-degrees). Roll dough, ¼ at a time, to a thickness slightly more than ¼" on a lightly floured surface with a lightly floured rolling pin. Cut into rounds with a 1" scalloped or round cookie cutter. Place cookies, 1" apart on an ungreased cookie sheet. Repeat with remaining dough, using all scraps of dough. Press down in center of each cookie with fingertip to make a little hollow. Spoon about ¼ tsp. of raspberry preserves into each hollow. Bake for 18 minutes or until edges of cookies just begin to brown but do not brown cookies. Cool on wire racks. Store in covered containers. (The above is the original recipe - I couldn't possibly roll out the dough using the above measurements - I added another ½ cup to ¾ cup of flour, rolled a tsp. Of dough into a small ball, placed it on a cookie sheet, made an indent with a thumb, and filled them with jelly, then baked as above.)