Recipe: Raspberry Thumbprints

Raspberry Thumbprints
rec.food.cooking/Kathleen Richute

1 pound butter (not margarine)
1 egg yolk
1 cup sugar
4 cups flour
1 jar raspberry jelly

Cream butter. Mix egg yolk and sugar together; add to butter. Add flour. Roll dough into 1-inch balls. Press thumb into center after placing on ungreased baking sheet. Cookies do no change their shape or spread while baking, so may be placed close together. Bake in a slow oven, 250 degrees, for one hour. After one hour, place a dab of jelly in the center of each cookie. Put back in oven, turn oven off and leave overnight.

These are really good, and easy.